- Yield 4 servings
- 1 1/2 cups chopped rhubarb, stems only (about 13 ounces)
- 1/4 cup honey
- 1/2 cup water
- 1 cup strawberries
- 1/2 cup ice
- 1/2 cup plain low-fat yogurt
- Mint sprigs
- In a medium saucepan, cook rhubarb, honey and water 5 minutes. Let cool.
- Purée strawberries, rhubarb, ice and yogurt in a blender. Pour into 4 small glasses. Garnish with sprigs of mint.
Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.