• 7 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.*

  • 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.

  • 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.


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

Nutrition Facts

129 calories; 1 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 4 mg cholesterol; 28 mg sodium. 227 mg potassium; 26 g carbohydrates; 4 g fiber; 19 g sugar; 4 g protein; 0 g trans fatty acid; 168 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 113 mg calcium; 1 mg iron;


7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0