Trim the dry ends off the rhubarb sticks and roughly chop the rhubarb. Pop in your blender with 330ml of the hazelnut drink. 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.

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. Add half the pack of baby leaf spinach leaves (keep the other half for your Summer Garden Crush). Add a few ice cubes and blitz till smooth, trickling in a little more cold water if you think it needs it.