Rhubarb & Strawberry Dessert Smoothie Recipe

"Many fruits & berries are hugely popular across the Scandinavian countries, but none show more prolific growth or uses than the rhubarb which finds its way into homemade jam, baked goods & a wide variety of other desserts. TOH strikes again for me w/another rhubarb recipe I can use this summer & the bonus is it also uses strawberries, so my friend Sigga will be happy when I serve this dessert smoothie for 1 of our game nights. It's also an easy-fix & mostly make-ahead. -- This recipe was originally published in Taste of Home, April/May issue of 2013 & credit was given to Cheryl Miller of Fort Collins, Colorado. (Time does not include chill time.) Enjoy!"

Original is 6 servings

Metric US

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Ingredients

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3 cups rhubarb (fresh or frozen rhubarb, sliced into 1-in pieces)
1/2 cup granulated sugar
1/4 cup orange juice

Salt, dash
1 cup heavy whipping cream
2 cups strawberries (halved, fresh strawberries)

Nutritional

Serving Size: 1 (154.7 g)
Calories 178
Total Fat - 7.7 g
Saturated Fat - 4.7 g
Cholesterol - 27.4 mg
Sodium - 10.7 mg
Total Carbohydrate - 28 g
Dietary Fiber - 2.5 g
Sugars - 22.9 g
Protein - 1.4 g
Calcium - 71.9 mg
Iron - 0.3 mg
Vitamin C - 13.3 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a lrg saucepan, combine rhubarb, sugar, orange juice & salt. Bring to a boil. Reduce heat & simmer (covered) for 6-8 min or until rhubarb is tender. Cool slightly.

Step 2

Process rhubarb mixture in a blender until smooth (or use an immersion blender). Transfer to a bowl & refrigerate (covered) until cold.

Step 3

To Serve: In a lrg bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb & strawberries. Divide among 6 serving bowls & serve immediately.