Strawberry Rhubarb Smoothie for Spring
A vibrant, naturally sweet smoothie that captures the bright, tart essence of spring. This easy blend combines seasonal strawberries and rhubarb for a refreshing and healthy drink.
Ingredients
Ingredients
- 1 cup fresh strawberries hulled and sliced
- 1 cup fresh rhubarb chopped into 1-inch pieces (about 1 large stalk)
- 1 cup plain Greek yogurt or dairy-free alternative
- 1 cup unsweetened almond milk or milk of choice
- 1 tbsp pure maple syrup or honey, adjust to taste
- 1 tsp pure vanilla extract
- 1 cup ice cubes
- 1 tbsp chia seeds optional, for added fiber
Notes
Storage: This smoothie is best enjoyed fresh. If you must store it, keep it in a sealed container in the refrigerator for up to 24 hours; shake or stir vigorously before serving as separation may occur. Make-Ahead: You can freeze the chopped strawberries and rhubarb in a single layer on a baking sheet, then transfer to a bag. Use directly from frozen, reducing or omitting the ice cubes. Substitutions: Use frozen fruit to make it extra thick and reduce ice. For a creamier texture, substitute half the milk with orange juice. A ripe banana can be added for natural sweetness and creaminess.