This is one of my very favorite smoothies. I have not made it since I used all of my previously frozen rhubarb from last years garden. Now that I am harvesting fresh rhubarb this was quickly added into the smoothie rotation. My girls really love this smoothie, they prefer the sweeter fruit smoothies. I do add fresh spinach to this smoothie but it will change the color of the smoothie to a muddy color. The taste is still the same even with the odd color. There was a time many many years ago that I had it for breakfast for a month straight. When I have it as a meal I add chia seeds, hemp hearts, or dry oatmeal to make it a filling smoothie that can last me all morning. I may have gotten a few co-workers started on it also! Where I worked at the time – Saturday was a more relaxed day and everyone working started to bring in breakfast (the boss man wasn’t around & we were not busy). Many scones & other goodies were brought in. I brought a pitcher of this smoothie in and it disappeared very quickly! I previously used banana in this smoothie but my husband can’t eat bananas, so I had to make a version that he could enjoy. I have found that the meat of a coconut or non-dairy yogurt works great instead. I LOVE strawberry rhubarb pie & this smoothie reminds me of that pie, it doesn’t get any better!
1 Cup Almond Milk
1/2 Cup Fresh Young Coconut Meat*
1 Cup frozen sliced strawberries
1 Cup frozen sliced rhubarb
1 teaspoon vanilla extract
1-2 Tablespoons Local Honey**
1. Add everything in the order listed into a blender and blend until completely smooth and creamy.
*You can replace the coconut meat with a banana.
**For a vegan version use coconut nectar or maple syrup.