Spring Kale Smoothie: Rhubarb & Apple
Rhubarb can technically be eaten raw, but it’s quite tart and fibrous. Cooking it down with apple into a lightly sweetened sauce makes it smoother and more flavorful. Prepping this sauce ahead of time means busy mornings just got a whole lot easier—just scoop, blend, and go!
Ingredients
For the Rhubarb-Apple Sauce (makes 4 servings)
- 200 g Rhubarb chopped
- 1 medium Apple peeled and chopped
- 2 tbsp maple syrup or honey
- 60 ml water
- 1/2 tsp Cinnamon (optional)
For the Smoothie
- 120 ml Rhubarb and apple sauce
- 1 Banana frozen
- 250 ml Milk of choice Diary, Almond, Oat etc.
- 1 tbsp Chia seed for fiber and omega-3
- 30 g Kale Stems removed
Instructions
Make the Rhubarb-Apple Sauce
- In a saucepan, combine rhubarb, apple, maple syrup, and water. Simmer for 10 minutes until soft. Let cool and store in the fridge for up to a week.
Blend the smoothie
- Add ½ cup of the pre-prepped rhubarb-apple sauce to a blender.
- Toss in frozen banana, kale, milk, and chia seeds.
- Blend until smooth. Add ice cubes if you want it colder.
- Pour into a glass and enjoy your first taste of spring!