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Rhubarb yoghurt smoothie recipe

Rhubarb yoghurt smoothie recipe

  • Recipes
  • Dish type
  • Drink
  • Smoothie

Because rhubarb is so tart, it makes a very refreshing smoothie. You can cook the rhubarb ahead and refrigerate for a few days till you need it.

4 people made this

IngredientsServes: 4

  • 800g rhubarb, fresh or frozen
  • sugar to taste
  • 400ml milk
  • 350g natural yoghurt
  • 2 to 3 ice cubes

MethodPrep:5min ›Cook:12min ›Ready in:17min

  1. Chop rhubarb and cook until soft, sweetening to taste with sugar. Let cool.
  2. Blend cooled rhubarb with milk, yoghurt and ice cubes, then puree till smooth. Taste again for sweetness and serve.

Tip

The cooled rhubarb can be stored in the fridge and you can make individual smoothies by using 1/4 of the rhubarb combined with 100ml milk and approximately 90g of yoghurt.

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Reviews & ratingsAverage global rating:(2)


Make your own blood orange and rhubarb smoothie

This drink sums up everything that is wonderful about England's greatest vegetable chef, Jane Baxter. I first met Jane at the Riverford Farm Field Kitchen, where she was then head chef.

Riverford Farm is most famous for its veg box scheme – one of Britain's first and its biggest. But its Field Kitchen restaurant is just as impressive, in its quiet way. Essentially, it is a glorified barn in the middle of a field in Devon. There is one lunch service, with no choice. Guests sit hugger-mugger at long trestle tables, and serve themselves from huge platters – usually five or six different vegetable dishes and only one of meat.

The first time I ate there, I had my own little Damascene moment. I had never before eaten vegetables that felt so much like the star of the show. The meat seemed like no more than a garnish: a decorative frippery beside the jewel-like mounds of succulent veg. I asked to meet the chef who had wrought such miracles, and was introduced to Jane.

She looks like a milkmaid – but that's not the only reason I adore her. She is truly a culinary alchemist, marrying unexpected flavours to produce something simple but stunning. She helps me with these recipes, and we're writing a book of quick vegetarian recipes together.

This is a typical Baxter creation: beautiful, unusual and an instant classic. Drink it straight if you've got work to do, or you can add a little vodka or prosecco. Both work a treat – though not at the same time.


  • 1 ½ cups sliced rhubarb (thawed and drained if frozen)
  • 1 ½ cups sliced strawberries
  • 2 tablespoons lemon juice
  • 1 cup packed light brown sugar, divided
  • 4 tablespoons (1/2 stick) unsalted butter, softened, divided
  • 1 cup whole-wheat pastry or white whole-wheat flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup canola oil
  • 2 large eggs
  • ½ cup whole-milk plain yogurt
  • 1 teaspoon vanilla extract

Toss rhubarb, strawberries and lemon juice in a large bowl.

Heat 1/4 cup brown sugar and 2 tablespoons butter in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble, about 3 minutes. Let cool for 5 minutes. Coat the sides of the skillet with cooking spray. Using a slotted spoon, arrange the strawberry-rhubarb mixture in the pan (discard the juices left behind).

Whisk flour, baking powder, baking soda and salt in a medium bowl. In another medium bowl, beat the remaining 3/4 cup brown sugar, 2 tablespoons butter and oil with an electric mixer on medium-high speed until light and fluffy, about 1 minute. Beat in eggs, one at a time. Add yogurt and vanilla and beat until smooth. Add the flour mixture and mix on low speed just until it is incorporated. Spread the batter over the fruit.

Bake the cake until it pulls away from the sides and the top is golden brown, 30 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and carefully invert the cake onto a serving platter. Let cool for at least 15 minutes more before serving. Serve warm or at room temperature.


Make your own blood orange and rhubarb smoothie

Serves 4
150ml water
80ml maple syrup
1 tbsp grenadine
1 slice raw beetroot
Juice and zest of 3 blood oranges
400g rhubarb
1 tbsp natural yoghurt
Extra sugar (optional)

1 Place the water in a large, shallow pan with the maple syrup, grenadine, beetroot and a third of the orange juice and zest. Bring to the boil and simmer for 5 minutes.

2 Cut the rhubarb into 1-2cm pieces and add to the pan. Bring to the boil again, cover and simmer for about 5 minutes until the rhubarb is soft. Remove the beetroot and blend the rhubarb mix until smooth. Cool and chill.

3 Blend with the rest of the orange juice and the yoghurt until smooth. You may want to add a little more sugar or other sweetener at this point, but the drink should be fairly sharp.

4 Pour over ice in 4 glasses and serve.

• Recipe by Jane Baxter and Henry Dimbleby, co-founder of the healthy fast-food restaurant chain Leon (@henry_leon)


Rhubarb yoghurt smoothie recipe - Recipes

Yesterday we went out for brunch. It was nice but not a patch on breakfast at home today. All it takes is an interesting smoothie, wonderful bread and good cheese.

On the way home yesterday we stopped at Andre’s, a new local café at the entrance to Coburg Market. He has just started selling bread (just on Thursdays and Saturdays at the moment). We bought some caraway rye and it is fantastic! Dense, chewy and full of flavour. Finally, a local shop that sells excellent bread as well as great cakes. We also have some lovely mature crumbly cheddar that my mum brought for me at the Vic Market last week.

Then a few nights back I made a rhubarb crumble. The actual crumble needs a bit of work before I post it but the rhubarb was fantastic. It was cooked with honey, orange and cinnamon. In a moment of wisdom I set some rhubarb aside. Into my blending jug went some rhubarb, berries from the freezer, dregs of a bottle of pomegranate juice and juice of the half orange lingering in the fridge.

What a success. Both the rhubarb and raspberry flavours are rich and delicious with hints of orange, cinnamon and honey but not overly sweet. The colour is a deep and gorgeous pink. It is quite thick and icy.

I first tried rhubarb in a smoothie last year when I had some leftover baked rhubarb. It was truly a revelation. If you haven’t tried it, I highly recommend it. All that was missing today was a dollop of my new favourite honey and cinnamon yoghurt. Next time!

Rhubarb and Raspberry Smoothie
Makes 1½ glasses or 1 large glass

½ cup cooked rhubarb
½ cup frozen or fresh raspberries
½ cup pomegranate juice
juice of ½ an orange


Strawberries, roasted rhubarb and rosewater labneh recipe

Viva strawberries are in season relatively early in the year, so they're a good choice to use outside the normal British strawberry season. This coincides with the Yorkshire Rhubarb season. Rhubarb and Viva strawberries are wonderful together and adding the rosewater makes this healthy dessert beautifully delicious too. You need to make the labneh a couple of days in advance.

Cook&rsquos tip: In place of the labneh balls, a dollop of thick Greek yoghurt flavoured with sugar and rosewater can be used.

Ingredients

  • 50 g icing sugar
  • 0.66 tbsp rosewater
  • 1 pinch salt
  • 500 g thick Greek yoghurt
  • 200 g rhubarb
  • 3 tbsp sugar
  • 5 tbsp water
  • 400 g strawberries (Viva recommended), hulled and quartered
  • 1 sprinkling rose petals (optional)
  • 1.8 oz icing sugar
  • 0.66 tbsp rosewater
  • 1 pinch salt
  • 17.6 oz thick Greek yoghurt
  • 7.1 oz rhubarb
  • 3 tbsp sugar
  • 5 tbsp water
  • 14.1 oz strawberries (Viva recommended), hulled and quartered
  • 1 sprinkling rose petals (optional)
  • 1.8 oz icing sugar
  • 0.66 tbsp rosewater
  • 1 pinch salt
  • 17.6 oz thick Greek yoghurt
  • 7.1 oz rhubarb
  • 3 tbsp sugar
  • 5 tbsp water
  • 14.1 oz strawberries (Viva recommended), hulled and quartered
  • 1 sprinkling rose petals (optional)

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Start making the labneh a couple of days ahead. Line a sieve with a clean doubled piece cheesecloth or soft fabric. Place the sieve over a bowl.
  2. Stir the icing sugar, rosewater and salt into the yoghurt then pour the yoghurt into the center of the cheesecloth. Pull the four corners of the cheesecloth up and tie it into a bag with string.
  3. Suspend the tied cheesecloth over the bowl overnight to allow the whey to drain out. If your kitchen is cold enough you can drain the yoghurt outside the fridge, otherwise put it in the fridge overnight. The longer you leave the labneh the firmer it will become, after 12 hours it should be the consistency of cream cheese.
  4. Remove the labneh from the cloth the next day and store the labneh covered in the refrigerator until needed.
  5. To make the labneh balls make sure that the labneh is firm enough to use a small spoon to scoop out little walnut-sized balls. Roll them around your hands to shape and place the balls on a clean cloth-lined tray to remove extra moisture. Store in the fridge.
  6. To make the rhubarb, preheat the oven to 160°C. Trim and cut the rhubarb into short lengths. Put the pieces into a baking dish, then sprinkle over the sugar and the water.
  7. Cover the dish with a piece of foil or a lid and bake for about 25 minutes, or until the rhubarb is soft but still keeps its shape. Allow the rhubarb to cool in its juices. When the rhubarb is cool, drain it reserving the juices.
  8. To serve, place a few labneh balls on each serving plate, place a pile of rhubarb next to it. Dress the strawberries with a few spoonfuls of the rhubarb juices and then spoon the strawberries and rhubarb juice over the labneh balls and rhubarb.
  9. Scatter over the rose petals and serve.

This recipe was devised for Viva Strawberries.

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5 . Rhubarb, Strawberry and Elderflower Sorbet

I love recipes which celebrate seasonal produce. This one uses produce from the garden, allotment and hedgerows, and epitomises the taste of summer.

Ingredients:

5 tbsp. elderflower cordial (I used my homemade cordial, but any undiluted elderflower cordial would work well)

50g sugar (could add more if preferred – we like fairly sharp sorbets)

Homegrown rhubarb and strawberries ready for roasting

Method:

Roast the rhubarb and strawberries in the cordial at 180°C until the fruit is soft (about 30 minutes). Remove from the oven, cool and blend to a smooth paste. Put in the freezer for at least 2 hours (until the mix has partly frozen). Take out and mash the sorbet with a fork to break it up or mix in a food processor. Repeat process 2/3 times and then the sorbet is ready to serve in a gluten-free cone, on its own or as an accompaniment to other desserts.

A refreshing summer treat


I've always been a big jam on toast kind of girl, but few jams have been able to live up to the perfect combination of strawberry and rhubarb. Whether you're making a strawberry-rhubarb jam or a plain rhubarb jam, your toast will have never been happier.

It's hard to say no to a drink that has that pretty pink rhubarb glow. Rhubarb pairs well with a lot of alcohol and is one of the most underrated drink mixers. Whether you're trying a rhubarb mimosa, a rhubarb margarita, or the signature Alpenglow, you'll be glowing after a single sip.


Apple, berries and mintsmoothie recipe

The freshness of mint brings a gorgeous lightness to this smoothie, which is delicious when enjoyed on a summer’s day. Adding oats also make this smoothie more filling a substantial substitute for a solid breakfast when you’re on the go.

  • 1 apple
  • 30g frozen berries
  • 2tbsp yoghurt
  • 1tbsp porridge oats
  • 100ml orange juice
  • 1 sprig mint
  1. Core, peel and chop the apple.
  2. Add it to a blender or smoothie maker with the rest of your ingredients.
  3. Blitz until smooth, adding a splash more juice if the texture is too thick for your liking.
  4. Pour and serve.

Comments

Brittany Banks from Spokane, Washington on April 25, 2017:

I love fruit and I eat a lot of it. I have a magic bullet so I make smoothes all the time. I never thought to add honey though. I do use vanilla Greek yogurt with mine.

Tori Canonge from North Carolina on June 15, 2014:

I&aposve gotten big on smoothies over the past few weeks. Every morning, I make one after my workout so that I can re-energize and be ready for the day. I usually like to change it up, but lately I&aposve been using a ripe banana, Greek yogurt, and then frozen blackberries, strawberries, and peaches. I add some liquid and I&aposm ready to go! I will have to try some of your recipes because they sound absolutely delicious!

Bruce Chamoff from New York on April 14, 2014:

They all look, especially the last one where you added the cranberry to the peach cranberry smoothy. Nice touch. I make these too and have a few hubs on smoothies, but yours is tasty. Voted up!

Bernadyn from Jacksonville, Florida on March 15, 2014:

I know I need to eat a lot more fruit and for the past couple months, I&aposve been trying to find ways to eat a more balanced diet to include more fruit and vegetables in it. I do enjoy smoothies and want to make them more often at home, so I&aposm glad I ran into your hub. My kids eat fruit but are so picky. I like the recipes you laid out here, I&aposll have to try them out. :)

kikalina from Europe on January 01, 2014:

Lovely smoothie recipes. Thanks for sharing.

Kathy Sima (author) from Ontario, Canada on March 19, 2013:

Thanks for reading, titi6601!

titi6601 on March 14, 2013:

Kathy Sima (author) from Ontario, Canada on January 12, 2013:

Thanks Ruth. The possibilities are really endless with smoothies - I&aposm glad you liked the combinations I included.

Ruth R. Martin from Everywhere Online

Upstate New York on January 12, 2013:

Fruit smoothies are always a popular topic :) I love the combinations of flavors you have here.

Kathy Sima (author) from Ontario, Canada on January 08, 2013:

I&aposm glad you found some new smoothie ideas to try with the fruits you have available Vespa. I hope you like them!

Vespa Woolf from Peru, South America on January 06, 2013:

We have a smoothie every morning but tend to get stuck in a rut: banana, papaya and mango since that&aposs what&aposs available here. The pineapple orange and tropical smoothies are both great for us since those fruits are easily available. I&aposm going to throw one together tomorrow morning. Thanks!

Kathy Sima (author) from Ontario, Canada on January 02, 2013:

Thanks CZ! I appreciate the visit and the feedback.

CZCZCZ from Oregon on January 02, 2013:

Delicious and Tasty, I like the photos of the smoothies that you included.

tigerbaby777 from Nampa on December 31, 2012:

Kathy Sima (author) from Ontario, Canada on December 31, 2012:

That&aposs great tigerbaby777! Happy New Year! Enjoy your smoothies. :)

You can also use regular yogurt for that smoothie Betty, if you have any of that on hand. Thanks for the visit and Happy New Year!

Betty (Alawine) Overstreet from Vacaville, Ca. on December 31, 2012:

Enjoyed, now I must run out and buy some Greek yogurt

tigerbaby777 from Nampa on December 31, 2012:

Hey I&aposm making smoothies for new years eve! Excellent timing Kathy! Great hub, voted up and useful.

Kathy Sima (author) from Ontario, Canada on December 30, 2012:

I find it hard to eat enough fruit too Georgie. That&aposs why I started making smoothies. The best part is I taught my daughter to make them, and now she&aposll make them and surprise me with one. Score!

The Pineapple Orange one was my most recent concoction - created out of a need to use up some leftover pineapple that nobody was going to eat.

GH Price from North Florida on December 30, 2012:

I definitely do not eat enough fruit. I&aposm all over that Pineapple Orange Smoothie, thank you for sharing!