When I was growing up, we lived upstairs in the family restaurant and across the street we grew most of the vegetables and berries for the kitchen. One of the first offerings of Spring was rhubarb. It was so tart that we kids grabbed little brown bags of sugar and dipped the ends of the rhubarb before taking a bite….. my mouth still puckers thinking about it, but it was OH, SO GOOD!!! That tartness is alive in my smoothie recipe. This serves two or one big one for yourself!
1 large stalk of rhubarb chopped in bite size pieces
6 strawberries hulled plus two for garnish
1/4 cup Greek yogurt
1 tablespoon pure maple syrup or raw honey
4 cubes of ice
1/4 cup of milk of your choice
In a small sauce pan boil rhubarb in about 1/2 cup of water until fork tender and set aside to cool. You can stew up your rhubarb the night before and leave it in the refrigerator ready for morning. Add all the ingredients to your blender or Nutribullet and watch the magic! Pour into glasses and garnish with a strawberry. (All food should be pretty too!) Enjoy!