Strawberry Rhubarb Smoothie

Servings: 1

In my family, smoothies reign as king of breakfasts! They’re quick, convenient, and delicious—what more could you want? While strawberries are a fan favorite, I wanted to experiment with rhubarb since we grow it fresh in our garden. The result? The liquid version of strawberry–rhubarb pie, loaded with antioxidants and vitamins.

INGREDIENTS:

1 cup water
1 rhubarb stalk, chopped
1 cup halved fresh strawberries
½ cup Greek yogurt
2 tablespoons raw honey
⅛ teaspoon ground cinnamon
3 ice cubes

INSTRUCTIONS:

1. Heat the water in a small saucepan over medium-high heat. Let the water come to a boil, then add the rhubarb and cook it for 3 minutes, until tender, stirring occasionally. Drain the rhubarb.
2. Place the rhubarb in a blender along with the strawberries, yogurt, honey, and cinnamon, and blend until smooth.
3. Add the ice and blend once more, until it is thick and smooth. Serve and enjoy!

NUTRITION • per one serving • 

Calories 220
Total Fat 0.5 g 1%
Saturated Fat 0.1 g 1%
Polyunsaturated Fat 0.2 g —
Monounsaturated Fat 0.1 g —
Trans Fat — 
Cholesterol 5 mg 1%
Sodium 10 mg —
Total Carbohydrates 21 g 8%
Dietary Fiber 4 g 14%
Total Sugars 11 g —
Protein 6 g 12%
Vitamin A 21.5 mcg 2%
Vitamin C 88.8 mg 100%
Vitamin D — 
Potassium 443 mg 10%
Calcium 125 mg 10%
Iron 0.8 mg 0.4%

This AMAZING Recipe can be found in my Mediterranean Meals Under 30 Minutes Cookbook here