May 14, 2013
I’m kind of obsessed with rhubarb here lately, and since I had some left over from the bars I made the other day, I had to find SOME way to use it. This milkshake was wonderful. It was even more wonderful after a 9 mile run today. Although, I think it most clearly resembles a dessert, I totally think it can be used as a post workout snack. Just add in some protein powder and you have yourself a real winner! I may have mentioned yesterday how rhubarb totally gets overlooked sometimes. Seriously though, when it’s prepared in the form of sweetness you would hardly even know it’s a veggie! Just remember…Don’t eat the leaves! They are full of toxins!
I’m going to devote this post straight to the photos because they almost look good enough to eat. Don’t you think?
I like this recipe because it incorporates some of my favorite ingredients all in one.
OH and the whipped cream. Oh my the whipped cream. It really was the perfect post run snack.
Try it out!
Oh yeah, and there’s no beer pairing with this one. I think that just goes without saying.
Happy Tuesday everyone!
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar + ¾ cup
- 2 cups rhubarb, cut into ½ inch pieces
- ¼ cup water
- 1 pint strawberry sorbet
- 1 cup vanilla frozen yogurt
- 1 cup strawberries, hulled and cut in half
- ¾ cups milk
- In the bowl of your stand mixer, with the whisk attachment fixed, combine the heavy cream and 1 tablespoon of granulated sugar. Whisk on medium speed for about 5-6 minutes or until soft peaks begin to form. Transfer the whipped cream to the refrigerator to while you prepare your smoothies.
- In a saucepan, combine the rhubarb, the remaining ¾ cup of sugar, and the water. Bring to a boil then reduce to a simmer. Cook for about 7-8 minutes, allowing the rhubarb to soften. Transfer the mixture to a blender and puree. Set aside to cool.
- In a blender, combine the rhubarb, sorbet, frozen yogurt, strawberries and milk. Blend until completely smooth. Serve in frosted glasses and top with the whipped cream.