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📋 Rhubarb Smoothie recipe
This healthy Rhubarb Smoothie is creamy, light and has a unique hint of licorice flavor, using fresh or frozen rhubarb.
Course
Breakfast, Dessert, Snack
Cuisine
American, Canadian, North American
Keyword
frozen rhubarb, rhubarb, smoothie
Allergen
vegetarian
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
4
servings
Calories
152
kcal
Author
Terri Gilson
Equipment
blender
Ingredients
2
cups
1% milk
1
teaspoon
vanilla extract
1
teaspoon
fennel seed or ground fennel
*you can add more or less to your liking
½
cup
Greek yogurt
2
whole
bananas
(small to medium-sized)
2 ½
cups
frozen rhubarb
4
tablespoon
agave
US Customary
-
Metric
Instructions
Put all ingredients (except chia seeds) in blender and blend until smooth (about 1 minute)Â
*Add additional sweetener to your liking, if desired.
Garnish with chia seeds and chopped rhubarb and a stalk of rhubarb, if desired.
Notes
*Please see post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋 Rhubarb Smoothie recipe
Amount Per Serving (8 oz)
Calories
152
Calories from Fat 18
% Daily Value*
Fat
2g
3%
Saturated Fat 1g
6%
Trans Fat 0.003g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol
7mg
2%
Sodium
59mg
3%
Potassium
453mg
13%
Carbohydrates
27g
9%
Fiber 2g
8%
Sugar 22g
24%
Protein
7g
14%
Vitamin A
311IU
6%
Vitamin C
10mg
12%
Calcium
247mg
25%
Iron
0.3mg
2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
8
oz
|
Calories:
152
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.3
g
|
Trans Fat:
0.003
g
|
Cholesterol:
7
mg
|
Sodium:
59
mg
|
Potassium:
453
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
311
IU
|
Vitamin C:
10
mg
|
Calcium:
247
mg
|
Iron:
0.3
mg