I’ve created a Rhubarb and Ginger Smoothie Bowl using raw rhubarb, preserved ginger and cashew nuts as the main ingredients. It is not too sweet so makes a delicious breakfast, it’s not too tart either so you can serve it as a fresh and fruity dessert.
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I made the smoothie bowl with the Optimum G2.3 Platinum Series Induction Blender. You can use the Optimum G2.3 Platinum Series Blender for soups, smoothies, sauce, nut milk, power balls, smoothies, cocktails and much more.
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Perfect Rhubarb Colour
A little word about my magic Rhubarb and Ginger Smoothie Bowl colour boost. I think about recipes at the strangest of times, often mulling over ingredients and ideas just before I go to sleep.
I already had the idea of making a Rhubarb and Ginger Smoothie Bowl but was concerned about how I was going to make it look attractive. Rhubarb has lovely rich pinky-red coloured stems.
However, sometimes the green colour of the inside of the stem overpowers the red and you end up with something in a not very tempting khaki colour!
I was lying in bed reluctantly considering using a drop of red food colouring when I remembered the little pot of Steenbergs Organic Beetroot Powder that I had in my store cupboard.
The beetroot powder is absolutely the perfect pinky-red to complement the rhubarb, doesn’t add any detectable beetroot flavour. It completely disappears into the smoothie bowl mixture leaving only its glorious colour.
The Rhubarb and Ginger Smoothie Bowl makes a delicious dessert . Serve in small glasses and topped with the toasted almonds and sesame seeds and a couple of pieces of roasted rhubarb.
More Smoothie Bowl Recipes
Chocolate Cherry Smoothie Bowl – Farmersgirl Kitchen
Nettle Powder and a Green Smoothie Bowl – Tin & Thyme
Red Berry and Coconut Smoothie Bowl – Tin & Thyme
Tropical Smoothie Bowl – Fab Food 4 All
Mango, Pineapple and Coconut Tropical Smoothie Bowl – Foodie Quine
Blueberry, Peach and Apple Smoothie Bowl – Simply Food
Green Tea Matcha Smoothie Bowl – Recipes from a Pantry by Bintu
and the delightfully named Green Thickie – Fuss Free Flavours
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Rhubarb and Ginger Smoothie Bowl
- 250 g rhubarb finely chopped
- 2 pieces ginger preserved in syrup finely chopped
- 2 tbsp ginger syrup
- 100 g cashew nuts
- 1 large banana cut into chunks and frozen
- 2 tbsp dairy or non-dairy yogurt
- 100 ml dairy or non-dairy milk
- 2 tsp organic beetroot powder
- 2 tsp chia seeds
- 50 g toasted flaked almonds
- 25 g toasted sesame seeds
- 3 slim stalks of rhubarb roasted with 1 tbsp of caster sugar
- Place the chopped rhubarb and ginger in a bowl with the ginger syrup and leave overnight.
- Place the cashew nuts in a bowl and cover with water, leave overnight, rinse before using.
- Add all the ingredients and pulse until they start to break down, pushing down with a spatula if necessary, continue to blend until thick and smooth.
- Pour the smoothie into two bowls or 4 glasses, leave to thicken for about 10-15 minutes.
Top with toasted almonds, sesame seeds and roasted rhubarb..
Disclosure: Froothie UK sent me the Optimum G2.3 Platinum Series Blender to use and review at home. I have not been paid for this post and was not required to give the G2.3 Blender a positive write-up. All opinions are my own. Affiliate links included in this post.