Rhubarb Pie Smoothie | Abel & Cole
Rhubarb Pie Smoothie
Clock Image
Prep: 15 mins
We’ve made our favourite early summer pudding into a smoothie – with a few extra fruits and a scattering of mineral-rich fresh leaves, mind. Spoon not necessary, custard optional.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
95 kcal
(per portion)
Ingredients you'll need
  • 2 sticks of rhubarb
  • 2 oranges
  • 1 banana
  • 50g baby leaf spinach
From your kitchen
  • 250ml cold water
  • A few ice cubes
Step by step this way
  • 1.

    Trim the dry ends off the rhubarb sticks and roughly chop the rhubarb. Pop in your blender with 250ml cold water. Blitz till smooth, then pour the rhubarb mix into a sieve set over a bowl or jug. Use a wooden spoon to press down on the rhubarb fibres to squeeze out as much liquid as possible, leaving the dry fibrous strands in the sieve. Discard them.

  • 2.

    Pour the rhubarb liquid back into the blender. Peel the oranges and break the segments into the blender. Peel the banana and break that into the blender too. Tuck in the baby leaf spinach leaves. Add a few ice cubes and blitz till smooth, trickling in a little more cold water if you think it needs it.

  • Tip

    The rough with the smooth
    Blitzing the rhubarb with water and the squeezing the liquid through a sieve means you get a delicate rhubarb flavour in your smoothie without the tough, chewy strands. If you don't want to sieve the rhubarb, you can just leave it in whole (you will get a very thick smoothie) or you can poach the rhubarb with the water for 5-6 mins till soft, then cool and make the smoothie.

This recipe is from