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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.
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10 mins
Course Breakfast
Cuisine British
Servings 2


  • 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..


    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.