Rhubarb Shake


Rhubarb Shake

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    Servings and Ingredients

    Serves 2
    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


    1. 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.
    2. 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.