A friend passed me this Rhubarb Shake Recipe made with Greek Yogurt. If you love Greek Yogurt like I do, you will love this rhubarb drink!
This recipe makes enough to make 2 shakes, so if you are serving your family or guest too, be sure to double or triple the recipe.
The rhubarb can easily be made in advance and stored for up to a week in the refrigerator.
This recipe can be made using Greek Yogurt in any of its forms: plain, non-fat or low-fat.
I am sure this recipe will work equally as well if you prefer to use "regular" yogurt.
Be creative - shakes and smoothies are like art - you can add and take away from shake recipes as you will. :)
**Note - Adding berry flavoured gelatin crystals is optional, but I do recommend it.
Adding it gives the shake a nice reddish colour, especially if your rhubarb is quite green.
It also makes the stewed rhubarb a slightly thicker consistency.
2 cups chopped rhubarb (about 1/2" size pieces)
5 tbsp. liquid honey or to taste
2 1/2 tbsp. water
**1 tbsp. strawberry or raspberry flavoured gelatin crystals ("Jello"), optional
1 1/2 cups Greek Yogurt
2 cups ice cubes
rosewater, to taste (optional)
finely chopped pistachios, for garnish (optional)
In a pan, combine together the chopped rhubarb, honey, and the 2 tbsp. water.
Bring the above mixture to a boil over medium-high heat, and then reduce to a simmer (low heat), with lid ajar.
Simmer rhubarb for about 8 - 10 minutes or until tender, stirring often to avoid sticking and burning.
Remove the pan from heat, and allow the rhubarb mixture to cool.
Stir in the tablespoon of berry flavoured gelatin crystals until dissolved, (optional).
Add the rhubarb mixture, Greek Yogurt, ice cubes and a few drops of rosewater (optional) to a blender, and blend until a smooth consistency is reached.
Taste test, and if desired add more honey for sweetening.
Pour into glasses and serve!
ENJOY your vegetable shake! (Remember, rhubarb is a veggie after all!)
Rhubarb Tip - Do you like to make a rhubarb garnish as in the photo above?
Simply cut the rhubarb, allow it to stand on the kitchen counter for a couple of hours, and then place it in a bowl of cool water over-night.
It will curl - fun! ;)
Copyright ©2010-2018 Rhubarb-Central.com
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner
*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites