The beginning of spring is marked not only by profoundly beautiful cherry blossoms, but by rhubarb season as well. It’s known by gardeners and farmers alike to be one of the earliest indications that spring has officially arrived. Growing up, I generally enjoyed this veggie sweetened – in pie or crubble form, so I wanted to make a treat that recreated this sweet memory while proving to be a healthier alternative. And I’m SO excited with how it turned out! Slightly tart, creamy and a soft pastel pink – stock up while rhubarb is in season, cut the stalks into smaller pieces ( don’t eat the leaves) and freeze until you’re ready to blend & savour this delicious spring smoothie.
- 1 cup rolled oats
- 1 cup rhubarb stocks, chopped
- 2 cups strawberries
- 2 tbsp flax seeds
- 2 cups almond milk, or other non-dairy substitute
- 1 tsp cinnamon
Combine all ingredients in a blender, process until smooth & creamy – adding more almond milk if needed. Enjoy on its own or top with granola, almonds, flax & hemp seeds.