Recipe
Dessert
Rhubarb Shake
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. rhubarb, sliced into 1/4-inch pieces (2 c.) | ||
| 2 tbsp. honey | ||
| 1 tbsp. Truvia | ||
| 3 tbsp. water | ||
| 1 tbsp. chia seeds | ||
| ¾ c. non-fat or 2% Greek yogurt | ||
| 1 c. ice cubes | ||
| Rosewater, to taste, or 1/2 tsp vanilla extract | ||
| Finely chopped pistachios, for garnish |
Directions
- To make rhubarb compote, stir together rhubarb, honey, Truvia and water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has softened and become jam-like. Stir in chia seed and allow to cool. Rhubarb can be made up to a week ahead and refrigerated.
- To make 1 serving, add half of rhubarb compote, about 1/2 cup, yogurt, ice cubes and a few dashes of rosewater (about 1/2 teaspoon) to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.