Strawberry, Rhubarb & Coconut Smoothie

Cooking time
Serves2-3 people
Vegetarians Vegans Gluten-free diets
Strawberry, Rhubarb & Coconut Smoothie

A fantastically fruity, pleasingly pink smoothie that blitzes sweet strawberries and tart seasonal rhubarb with creamy, dairy-free coconut yogurt to get your day off to a delicious start.

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  • 1 stick of rhubarb
  • 250g strawberries
  • 1 banana
  • 125g dairy-free coconut yogurt

Prep: 5 mins | Cook: nil

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1. Trim the ends off the rhubarb and roughly chop it. Add the rhubarb to your blender and pour in 250ml cold water. Blitz till the rhubarb is smooth and blended with the water.
2. Pour the rhubarb mix through a fine-mesh 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 tough rhubarb strands. Pour the rhubarb mixture back into the blender.
3. Pull the leaves from the strawberries and add the berries to your blender. Peel and break in the banana. Dollop in the dairy-free coconut yogurt. Add a few ice cubes and whizz till smooth, trickling in a little more water if you need to. Pour into glasses and serve.
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