Berry-Rhubarb Smoothie

Teresa Blackburn
  • Yield: 4 servings


1 1/2cups chopped rhubarb, stems only (about 13 ounces)
1/4cup honey
1/2cup water
1cup strawberries
1/2cup ice
1/2cup plain low-fat yogurt
Mint sprigs


  1. In a medium saucepan, cook rhubarb, honey and water 5 minutes. Let cool.
  2. 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.

Nutritional Info *per serving

  • Calories 120
  • Fat 1g
  • Cholesterol 5mg
  • Sodium 25mg
  • Carbohydrate 26g
  • Fiber 2g
  • Protein 3g
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