Rhubarb Pie Smoothie | Abel & Cole
Rhubarb Pie Smoothie
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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.
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85 kcal
(per portion)
Ingredients you'll need
  • 2 sticks of rhubarb
  • 330ml hazelnut drink
  • 2 oranges
  • 1 banana
  • ½ x 100g baby leaf spinach
From your kitchen
  • A few ice cbies
Step by step this way
  • 1.

    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.

  • 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. 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.

  • Tip

    The rough with the smooth
    Blitzing the rhubarb with the hazelnut drink 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).

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