- 2 sticks of rhubarb
- 275ml ginger kombucha
- 250g strawberries
- 1 banana
- A few ice cubes
- 1.
Trim the dry ends off the rhubarb sticks and chop them into small chunks. Pop them into your blender. Pour in 275ml of the ginger kombucha and blitz to combine.
- 2.
Pour the rhubarb mixture through a sieve set over a bowl or jug, and use a wooden spoon to press on the fibrous strands of rhubarb to squeeze out as much liquid as possible. Discard the rhubarb strands. Pour the rhubarb kombucha mix back into the blender.
- 3.
Pull the leaves and stems from the strawberries. Peel and roughly chop the banana (see our tip for freezing both before making your smoothie). Tip both into your blender. Scatter in a few ice cubes and whizz. Pour the smoothie into a couple of glasses and serve.
- Tip
Freeze me
Prepare your strawberries and banana as described above. Pop them into a freezerproof container and freeze for at least 6 hours. Add to the blender with the rest of the ingredients (minus the ice) for an even cooler, creamier, thicker smoothie. This is also a great healthier ice cream alternative.
