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.

Strawberries

Frozen Yogurt

Sorbet

Rhubarb

and more…

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!

 

 

 

 

Strawberry and Rhubarb Milkshakes

From Cooking and Beer | Beverages | American

Strawberry and Rhubarb Milkshakes

00:25
00:10
00:15

High cal Calories 492kcal

High fat Total Fat 13g

High sat-fat Saturated Fat 8g

chol Cholesterol 46mg

Low sodium Sodium 40mg

High carbs Total Carbohydrate 63g

Serving size 371g Calories from fat 118kcal Fiber 4g Protein 3g Sugar 56g
4 servings

Ingredients

  • FOR THE WHIPPED CREAM
  • 1 cup heavy cream
  • 1 tablespoons granulated sugar
  • FOR THE SHAKES
  • 3/4 cup granulated sugar
  • 2 cup rhubarb, cut into 1/2 inch pieces
  • 1/4 cup water
  • 1 pint strawberry sorbet
  • 1 cup vanilla frozen yogurt
  • 1 cup strawberries, hulled and sliced in half
  • 3/4 cup milk

Directions

  1. 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.
  2. In a saucepan, combine the rhubarb, the remaining 3/4 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.
  3. 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.

 

 

  • http://brooklyn-cooks.blogspot.com.au/ Brooke Schweers

    Beautiful smoothies! They look divine and I bet they taste it too!

    • JustineSulia

      Thank you Brooke! I must admit, they were pretty delicious. =)

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