Strawberry Rhubarb First Weekend

Cooked rhubarb gives strawberry a tartness that makes this smoothie feel less predictable. Use cooled, cooked rhubarb stalks only, never the leaves, and let banana provide the sweeter part of the blend. The rhubarb should be soft enough to disappear completely into the drink. Start with the measured portion because its acidity can vary. You get a creamy pink glass with a distinctly tangy finish, rather than the jammy sweetness of a strawberry dessert.

Ingredients

• 6 oz Unsweetened oat milk
• 1/2 cup Strawberries, hulled
• 2 tbsp Cooked, cooled rhubarb stalks, unsweetened
• 1/2 fruit Ripe banana

Make it

1. Prepare all fruit as listed. Use cooked, cooled ingredients where specified; remove every stone, core or hard stem.
2. Add the milk and all remaining ingredients to a blender. Blend for 45–60 seconds, scraping down as needed, until smooth.
3. Add a small splash of milk if needed to make it pourable. Serve immediately.

Benefits

Strawberry · keep the fiber

Strawberry supplies some fiber for keeping digestion moving regularly; pairing it with oat milk, rhubarb, and banana adds another layer to the flavor.

Let banana change the texture

In the oat milk, strawberry, and rhubarb blend, the measured banana adds a smooth texture and mellow sweetness without an ice-cream base.

Use cooked rhubarb stalks only; discard the leaves.