Rhubarb and orange smoothie

 

It is also a good make-ahead dish. Just prepare the rhubarb and keep it on the fridge  until you need it.

Rhubarb and orange smoothie (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)

Ingredients

  • 2–3 rhubarb stalks, about 175g, cut into 2cm lengths
  • Finely grated zest and juice of 2 oranges
  • 3–4 tsp honey
  • 3–4 tbsp plain yoghurt

Method

Put the rhubarb in a pan with the orange zest and juice, honey and 2 tbsp of water. Stir over a low heat until the honey dissolves.

Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Switch off the heat and leave to cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.)

Put the rhubarb mixture in a blender with the yoghurt and whiz until smooth. Taste and add a little more honey, if you like. Pour into 2 glasses and drink straight away.

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