Go Back
–+ servings
rhubarb smoothie in two glasses next to rhubarb stems and blueberries.
Print Recipe
5 from 1 vote

Rhubarb Smoothie

This rhubarb blueberry smoothie is deliciously sweet, tart and packed with fruity flavor for a fun snack!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Drinks, Smoothie, Snack
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 148kcal
Author: Claire

Equipment

Ingredients

  • 1 cup rhubarb fresh diced rhubarb, or thawed frozen rhubarb
  • 1.5 cups frozen blueberries
  • 1 teaspoon chia seeds
  • 1 teaspoon maple syrup
  • 1 cup plant milk
US Customary - Metric

Instructions

  • Add the diced rhubarb, frozen blueberries, plant milk, chia seeds and maple syrup to a blender.
  • Blend the smoothie, then adjust with more milk to thin (if you wish) or ice to taste.

Notes

  • I use raw fresh rhubarb in this smoothie, but if you are using frozen rhubarb then I suggest to thaw slightly beforehand for ease of blending.
  • Frozen blueberries will give you a thick creamy smoothie.
  • Nutritional information is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • rhubarb, which scores 1 with a note, 'Controversial. Often well tolerated. Oxalic acid'. Only try if you know you tolerate well.
  • plant milk has various scores.

Nutrition

Calories: 148kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 63mg | Potassium: 444mg | Fiber: 5g | Sugar: 17g | Vitamin A: 587IU | Vitamin C: 24mg | Calcium: 241mg | Iron: 1mg
QR Code linking back to recipe