A.K.A. strawberry rhubarb pie for breakfast
I wanted pie for breakfast so that’s just what I had.
To be honest, I was a little worried about putting rhubarb in a smoothie, but am so glad that it turned out ten times better than I thought it would. You would think that rhubarb would add a stringy, harsh texture to the smoothie, but it actually contributes a slightly tart flavor that pairs so well with the strawberries. No wonder strawberry rhubarb pie is a summer dessert staple.
I initially thought this drink was just going to turn out as an ordinary smoothie to pair with a meal, but adding granola or plain oats to it truly makes it a complete meal. In fact, my favorite part about the smoothie is the crunch the granola adds (just eat it with a spoon!).
So let’s talk about the components of this smoothie. It’s really easy to whip up in really two steps. I recommend starting with the strawberry syrup, which adds a little extra sweetness to the smoothie to balance out all the added rhubarb. Plus the sauce has just two ingredients (one if you don’t count the water) – just strawberries (for added natural sugar) and water. No cane sugar necessary 🙂
This is also a perfect breakfast if you one, want to whip up something quick, and two, don’t feel like having a big carbohydrate-heavy breakfast. However, I do recommend adding an egg on the side for a hearty, healthy breakfast. The granola adds just enough carbs to get you through the morning until lunch.
And I don’t know any other way to end this post other than saying
please
make
this!
If you make this recipe (which you totally should), be sure to tag your creation with the hashtag #foodfinessa.
Strawberry Rhubarb Swirl Breakfast Smoothie
Strawberry Sauce
- 2 cups of strawberries, chopped
- 1 tbsp of water
Smoothie
- 4 stalks of fresh rhubarb, chopped
- 3 cups of fresh strawberries, chopped
- ½ cup frozen strawberries, chopped
- ¾ cup of honey
- 1 cup of nonfat Greek yogurt
- 1 cup of water
- additional strawberries ((optional))
- vanilla granola ((optional))
-
To make the strawberry sauce, in a small saucepan, add chopped strawberries and water. Heat until strawberries are very soft (about 10 minutes), and mash them to a purée while they cook. Remove from heat, and allow sauce to cool to room temperature. Then place sauce in fridge for at least 30 minutes until sauce is cold.
- To make smoothie, add rhubarb, strawberries, honey, Greek yogurt, and water to a blender. Blend until fully blended.
- Add smoothie to a tall glass, and swirl a few tablespoons of strawberry sauce into smoothie. Top with fresh strawberries, your favorite granola, and additional strawberry sauce. Enjoy!
