Trim the dry ends off the rhubarb sticks and chop the rhubarb into small chunks. Pop them into your blender. Trickle in 250ml pouring yogurt (save the other half of the bottle for the Spiced Chococado Thickie) and blitz to combine. Pour the rhubarb mix through a sieve set over a bowl or jug and use a wooden spoon to press on the fibrous strands of rhubarb in the sieve to squeeze out as much liquid as possible. Discard the rhubarb strands. Pour the yogurt and rhubarb mixture back into the blender.

Cut the apple into quarters and slice out the cores. Add the apple to the blender. Grate in the lemon zest and squeeze in half of the juice. Add 1 tbsp maple syrup. Scatter in a handful of ice cubes and whizz till smooth. Have a taste of the smoothie and add a little more maple syrup if you prefer ita bit sweeter. Pour into glasses and serve.