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Home » Light Bites » How to make a Rhubarb and Ginger Smoothie Bowl

May 5, 2017 By Janice Pattie 17 Comments

How to make a Rhubarb and Ginger Smoothie Bowl

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Rhubarb and Ginger Smoothie Bowl is a refreshing and healthy breakfast using raw rhubarb, preserved ginger, and cashew nuts. Serve it for breakfast for a great start to the day.

How to make a Rhubarb and Ginger Smoothie Bowl

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stems of forced rhubarb

What is Rhubarb?

Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies. It has a tart flavour and is too sharp to eat raw, but combined with sugar and other ingredients it has a delicious tangy taste. 

When is Rhubarb in season?

The best rhubarb is available in Sprng and this rhubarb grows is forced, this means it grows in the dark.

Forced rhubarb has pale pink stems and is tender and sweet.

Rhubarb continues to grow throughout the summer but as the season progresses the stems become tougher.

Rhubarb Crown and picked stems

How do you grow rhubarb?

Rhubarb plants grow from a crown.  This is a thick rhizome that you plant just below the surface of the soil.

Rhubarb plants like lots of moisture and you need to mulch the plant to keep it from getting too dry. 

We have a rhubarb crown growing in our back garden. It has been there for at least fifty years and has provided me with rhubarb every year for the last 35 years.

Rhubarb is not a demanding plant, it’s very easy to grow, particularly in the cool damp climate of Scotland.  it just needs a bit of feeding in the autumn and it will reward you with the crisp sharp stems of rhubarb all summer.

Ginger root

What is Ginger?

Ginger is probably my favourite spice of all time.  I use it in quite a few of my recipes like Rhubarb and Ginger Jam and Slow Cooker Ginger Figs, it’s the perfect partner for rhubarb.

Froothie Power Blenders

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. 

I’m a Froothie Ambassador and if you use my ambassador link to order your blender, you get free delivery in the UK as well as a super-powerful blender.

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Rhubarb and Ginger Smoothie Bowl ingredients

How do you get the 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!

How to get the Perfect Pink Rhubarb Smoothie

Make a smoothie with rhubarb and it is likely to come out a rather sludgy green colour. I don’t find this very appetising so I have come up with a healthy way to get that perfect appetising pink colour.

I use Beetroot powder, it has an intense pink colour and does not taste strongly of beetroot. You really will never know that there is any beetroot powder in your smoothie.

Rhubarb and Ginger Smoothie Bowl Dessert

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 Recipes from Farmersgirl Kitchen

Chocolate Cherry Smoothie Bowl Breakfast

Chocolate Cherry Smoothie Bowl is a smooth and creamy bowl of chocolate deliciousness that tastes like dessert but is full of natural ingredients and completely suitable for breakfast. 

Cool Britannia Power Smoothie is a supercharged smoothie with tofu, yogurt, fruits and chia seeds.

The Cool Britannia Power Smoothie is a thick and fruity blended smoothie start your day, or power up your workout with this great combination. . 

More Smoothie Bowl Recipes

  • Nettle Powder and a Green Smoothie Bowl – Tin & Thyme 
  • Red Berry and Coconut Smoothie Bowl – Tin & Thyme
  • Tropical Smoothie Bowl – Fab Food 4 All
  • 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
Rhubarb Smoothie Bowl with spoon

How to make a Rhubarb and Ginger Smoothie Bowl

Rhubarb and Ginger Smoothie Bowl

Farmersgirl Kitchen
Raw rhubarb and preserved ginger combine with cashew nuts to create a delicious smoothie bowl that can be served for breakfast or as dessert.
0 from 0 votes
Print Recipe Pin Recipe
10 mins
Course Breakfast
Cuisine British
Servings 2

Ingredients
 

  • 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

Toppings

  • 50 g toasted flaked almonds
  • 25 g toasted sesame seeds
  • 3 slim stalks of rhubarb roasted with 1 tbsp of caster sugar

Instructions
 

  • 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..

    Notes

    To toast the almonds and sesame seeds: heat a frying pan (no oil) to a medium-high heat and put the nuts or seeds into the pan, stir occasionally and watch carefully until they take on a little tinge of brown.
    To roast the rhubarb: heat the oven to 170C, chop the rhubarb into even sized pieces and place on a baking tray in a single layer. Sprinkle with the sugar and bake in the oven for 10-15 minutes until they still hold their shape, but are soft enough for a knife to be inserted easily. Leave to cool on the tray.
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    Filed Under: Light Bites, Spring Tagged With: ginger, rhubarb, smoothie, smoothie bowl

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    Reader Interactions

    Comments

    1. Jacqueline Meldrum says

      May 6, 2017 at 12:42 pm

      Smoothie bowls are something I just haven’t gotten into. I way prefer to drink my smoothies. I’ll give this a go as a drink next time I have some rhubarb. Fab flavours.

      Reply
      • Janice Pattie says

        May 6, 2017 at 12:48 pm

        A bit more liquid and it’s a smoothie, I’m the opposite, don’t really like thick drinks, can’t even drink tomato juice, it’s not the flavour but the texture, so this is a great compromise for me.

        Reply
    2. Choclette says

      May 6, 2017 at 3:08 pm

      Yay congratulations on your video. I’m super impressed. Loved watching the mixture being blended from the inside. Also love this smoothie bowl. It looks glorious and I adore rhubarb.

      I’ve been drinking quite a bit of rhubarb milk recently. I just blend a stick of rhubarb (only chop it into 3 or 4 pieces) with milk and a little honey. It makes a wonderfully refreshing drink.

      Reply
      • Janice Pattie says

        May 6, 2017 at 4:46 pm

        Thank you, I learned a lot making the video. Rhubarb milk sound good, unfortunately the very dry weather is not suiting our rhubarb, so I’m giving it a rest for a little while.

        Reply
    3. Camilla Hawkins says

      May 6, 2017 at 9:03 pm

      This smoothie sounds and looks incredible Janice. I’ve not come across beetroot powder yet but it was on the menu at Petersham Nurseries the other day so I need to get some:-) Great first video – I have asked my daughter for a tutorial in video making:)

      Reply
    4. Nayna Kanabar says

      May 6, 2017 at 10:04 pm

      This is a really pretty smoothie bowl and I love the combination of the rhubarb and the ginger.

      Reply
      • Janice Pattie says

        May 7, 2017 at 11:26 am

        Thanks Nayna, it’s a classic combination and always delicious.

        Reply
    5. Jemma @ Celery and Cupcakes says

      May 7, 2017 at 4:24 pm

      I’d never thought to add rhubarb to a smoothie. Great idea!

      Reply
      • Janice Pattie says

        May 7, 2017 at 4:31 pm

        I have so much rhubarb I like to try new recipes all the time!

        Reply
    6. Karen says

      May 7, 2017 at 5:51 pm

      I LOVE rhubarb and ginger, as you know, and although I’ve not got into the smoothie bowl thing yet, this looks like a delectable dessert! Karen

      Reply
      • Janice Pattie says

        May 7, 2017 at 6:19 pm

        Thanks Karen, it was great as a dessert.

        Reply
    7. Kate | Veggie Desserts says

      May 8, 2017 at 2:44 pm

      The video looks great! I love that you’ve added beetroot powder. I have some in the cupboard so I’ll be making this soon.

      Reply
      • Janice Pattie says

        May 8, 2017 at 6:11 pm

        Thanks Kate, and for your kind comments on my video. Definitely work in progress!

        Reply
    8. Jan Bennett says

      May 9, 2017 at 7:48 am

      Love this Janice and a great video too!

      Reply
      • Janice Pattie says

        May 9, 2017 at 1:48 pm

        Thanks Jan, not sure if I’m bravo enough to out myself in the frame yet!

        Reply
    9. Emma @ Adventures of a London Kiwi says

      May 16, 2017 at 9:55 am

      Now that I have more time to make breakfast in the morning, I will definitely be trying this recipe out YUM!

      Reply
      • Janice Pattie says

        May 18, 2017 at 7:14 am

        Thanks Emma, I hope you enjoy it as much as we did.

        Reply

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    Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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