Berry Rhubarb Smoothie Bowl
Our home-grown rhubarb has been absolutely thriving this year - but there are only so many crumbles we can make on hot summer days like these. Instead, I’ve been adding our rhubarb to no-bake items like smoothies and have been loving the result! They add the perfect amount of tang to a sweet summer treat!
I love smoothie bowls because you can add pretty much anything in and it’ll still taste like a fresh, fruity dessert - you can even hide some greens in there! The recipe below is a sweet and tangy flavour, but you can play with the amount of sweetness by changing the type of milk and amounts of berries and sweetener you add.
Let me know what I should try adding into my smoothie bowls next!
Vegan Berry Rhubarb Smoothie Bowl
Makes 2 medium smoothie bowls
Time: 5 minutes
Ingredients
1 cup of coconut milk (or substitute for 1 cup of another plant-based milk and add 1 tablespoon of sweetener, such as maple syrup or agave syrup)
6-7 rhubarb stalks, chopped and frozen
2 bananas (frozen or fresh)
1/2 - 1 cup of mixed frozen berries, depending on your sweetness preference
Optional Toppings:
Chia seeds
Fresh berries
Granola
To Make:
Add all ingredients to a blender or food processor and mix until smooth, but not runny (think frozen yogurt consistency). Depending on your mixer, you may need to add more liquid and stir frequently.
Transfer to bowls and add toppings. I added fresh berries, chia seeds and drizzled coconut milk to serve.
Serve immediately for the best frozen consistency.
PS - check out this gorgeous personalized bowl that my dear friend Tori got for me!! How cute! I’ve been so excited to make recipes that require a bowl so I can take photos with it!
