How to make a Rhubarb and Ginger Smoothie Bowl

I know many of you love a rhubarb crumble.  We do too, however, we’ve already had a few of those this year so, just for a change, I’ve created a Rhubarb and Ginger Smoothie Bowl using raw rhubarb, preserved ginger and cashew nuts as the main ingredients. It’s 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. 

Even more exciting is that I’ve made a little video to share with you.  It’s not perfect but it does show how the smoothie bowl was made.  I made the smoothie bowl in my 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. There are many more healthy recipes on the Froothie site has many inventive and healthy recipes to inspire you, including ones from me.   Check out my review of the G2.3 and more recipes for blenders.  

As well as making and filming the smoothie bowl, I’ve also been teaching myself how to use video editing software so the whole process has taken quite a long time.  I’m hoping it won’t be so long until the next time I make a recipe video and that I will find it a little easier.   There are a couple of other videos on my YouTube channel, so please do subscribe.

http://youtu.be/WkeeGbl6SXE

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Rhubarb and Ginger Smoothie Bowl

Raw rhubarb and preserved ginger combine with cashew nuts to create a delicious smoothie bowl that can be served for breakfast or as dessert.

Course: Breakfast

Cuisine: British

Keyword: bowl, ginger, recipe, rhubarb, smoothie

Servings: 2

Author: Farmersgirl Kitchen

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

1. Place the chopped rhubarb and ginger in a bowl with the ginger syrup and leave overnight.
2. Place the cashew nuts in a bowl and cover with water, leave overnight, rinse before using.
3. 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.
4. 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..

Recipe 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.

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 and disappears into the smoothie bowl mixture leaving only its glorious colour.

The Rhubarb and Ginger Smoothie Bowl makes a delicious dessert served in small glasses and topped with the toasted almonds and sesame seeds and a couple of pieces of roasted rhubarb. 

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Here are some more smoothie bowl  recipes from top UK bloggers that you might like to try:

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

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.