Four options for this fruity recipe.
Strawberries and rhubarb make for a healthy and delicious pairing. Strawberries are an excellent source of vitamin C (necessary for immune and skin health) and manganese (helps many processes in your body), and rhubarb is high in vitamin K (essential for bone health) and vitamin A (helps prevent premature aging).
- 1 cup (½” to 1” chunks) fresh or frozen rhubarb
- 1 cup water
- ½ cup 100% juice (e.g. apple or pineapple)
- 2 cups ripe strawberries, hulled and sliced
- 1 cup ripe raspberries
- 3 tablespoons sugar
- Optional garnishes: Fresh chopped basil or mint, a dollop of vanilla Greek yogurt, a sprinkle of cinnamon/nutmeg/allspice
Bring rhubarb, water and 100% juice to a boil in a medium-sized pot. Cook until the rhubarb is very soft and broken down for about 5 minutes. Transfer to a medium bowl to cool. If you are in a hurry you may place a bowl of boiled rhubarb in a larger bowl with ice. Or you may also place the boiled rhubarb mixture into the refrigerator for at least 20 minutes.
Transfer cooled rhubarb, strawberries, raspberries and sugar to a blender or food processor and blend until smooth.
Serve in glasses or a bowl and garnish as desired or divide among popsicle holders for a frozen treat for later.
Nutrition Facts (per serving):
70 calories, 0.5g fat (0g saturated fat), 5mg sodium, 19g carbohydrates, 1g protein, 12g sugar, 5g fiber
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.