Berry-Rhubarb Smoothies

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3.5 by 6 people

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  • Makes: 5 servings
  • Serving Size: 3/4 cup
  • Makes: 4 cups
  • Prep: 20 mins
  • Stand: 2 mins + 30 minutes
  • Freeze: Overnight + up to 6 months

Berry-Rhubarb Smoothies

Directions

  1. In a medium saucepan bring rhubarb and the 3/4 cup water to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until rhubarb is very tender. Stir in strawberries; let stand for 2 minutes (do not drain).
  2. Transfer rhubarb mixture to a blender. Cover and blend until smooth, stopping to scrape down sides as needed. Add raspberries; cover and blend until smooth. If desired, strain mixture through a fine-mesh sieve and return to blender. Add sorbet, yogurt, and honey; cover and blend until smooth.*
  3. Pour mixture into ice cube trays and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months.
  4. To serve, in a screw-top jar place 6 smoothie cubes per serving. Let stand at room temperature for 30 minutes. Add 3 tablespoons water per serving; mash slightly with a fork. Cover and shake well until smooth. (Or in a blender combine 6 smoothie cubes and 3 tablespoons water per serving. Cover and blend until smooth, scraping down sides frequently.) Pour into tall glasses and serve immediately.

From the Test Kitchen

*

If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately.

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Nutrition Facts (Berry-Rhubarb Smoothies)

  • Per serving:
  • 129 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 4 mg chol. ,
  • 28 mg sodium ,
  • 26 g carb. ,
  • 4 g fiber ,
  • 19 g sugar ,
  • 4 g pro.
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