Rhubarb Strawberry Smoothie Recipe (2024)

FAQs

What fruits go best with rhubarb? ›

Raspberries, blackberries, and blueberries often feel left out when strawberries buddy up so closely with rhubarb. All three are just as wonderful of a match and definitely shouldn't be left out.

Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels. The antioxidants in the vegetable also provide anti-inflammatory effects, which can further help to protect your heart health.

Its root and underground stem are used in traditional Chinese medicine combinations. Rhubarb contains chemicals that might help heal cold sores and reduce swelling. Rhubarb also contains fiber, which might help reduce cholesterol levels and affect stomach conditions.

High in oxalic acid

Rhubarb contains approximately 570–1,900 mg of oxalate per 3.5 ounces (100 grams). The leaves contain the most oxalate, comprising 0.5–1.0% of the leaf ( 3 ). Too much oxalate in the body can lead to a condition known as hyperoxaluria, which is when excess oxalate is excreted in the urine.

Rhubarb root contains substances called anthraquinones, comparable to those found in other herbal laxatives such as senna. They stimulate bowel movements, encouraging the bowels to empty.

Sennoside A and other dianthrone derivatives are reported to be the active ingredients causing rhubarb's laxative effect (6). They are metabolized by β-glucosidase of enterobacterial origin and are converted into rhein anthrone, which produces the purgative activity.

While members of the Brassica family, like broccoli, cauliflower, and cabbage, are staples in many gardens, they don't typically make good neighbors for rhubarb. The reason remains a subject of debate among gardeners, but some speculate it's due to competition for nutrients or potential soil pH clashes.

Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard. Maincrop rhubarb can sometimes have tough, stringy ribs, so after washing it, strip these off with a small, sharp knife and slice the stalk thinly or thickly as required.

How do you make rhubarb taste better? ›

Sweeten It: Rhubarb's natural tartness can be balanced with sugar or other sweeteners. You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste.

For those who want to consume smoothies with bananas, or other high PPO activity fruits and vegetables such as beet greens, the suggestion is to not combine them with flavanol-rich fruits such as berries, grapes and cocoa.

Additionally, yogurt provides more protein than milk and can contribute to a smoothie's healthy, filling qualities. On the other hand, a smoothie with milk will be lighter and more fluid, but may lack some of the richness and tang of yogurt.

For example, you can use ripe fruits that are naturally sweet, such as bananas, mangoes, or berries, to sweeten your smoothie.

Strawberries and rhubarb are just as good together in the garden as they are in the kitchen: They're harvested at the same time and don't compete for nutrients or space. As a living mulch, strawberries also act as ground cover for rhubarb, tamping down weeds.

Rhubarb is so tart that it needs added sweetener to make it enjoyable. While combining it with sweet strawberries is traditional, I discovered years ago that pairing rhubarb with pineapple is equally delicious. Using naturally sweet pineapple means you won't need as much sweetener in this recipe.

"You want to peel off the first layer, and then you want to simmer it with some brown sugar and ginger," he explains. "Once you let it simmer, and it's soft, let it sit overnight. Now you have these tender ribbons that you can jar up, or you can put them on anything."