Smoothie bowls can have any combination of fruits and vegetables that you like. They are a great way to use up extra fruit, and can pack a lot of different flavors.
In this bowl, we are making two different yogurt fruit purees to keep the flavors separate, and garnishing the bowl with fruits that are not included in the puree. This will help the flavor of the rhubarb in this recipe shine through, because it has not been combined with any other ingredients.
My birthday is in June, so I have always associated it with rhubarb season, crunching on stalks right out of my Grandmother’s garden. Rhubarb is typically eaten cooked, but is worth a try raw. Just make sure to stick to the stalks, and toss the leaves because they are toxic. That’s why it’s most often sans leaves in the market.
What is Rhubarb?
Rhubarb is a perennial plant with a gorgeous red stalk and green leaves. The stalk resembles celery. It is typically seen in supermarkets and Farmer’s markets in prime season which is April through June. Most recipes pair rhubarb with strawberries in pies and cobblers. This is because the tartness of the rhubarb complements the sweetness of strawberries, and both peak in Spring season
How to Buy Rhubarb
Look for crisp stalks and leaves that are not wilted
What does rhubarb taste like?
The texture of a fresh thick rhubarb stalk is crunchy, like celery, but the flavor is very tart and sour. Most people prefer rhubarb cooked with fruit and sugar, or dipped in sugar if eaten raw. This is why we see rhubarb in the jam and preserve industry.
What are the health benefits of rhubarb?
Rhubarb is a natural laxative, so promotes regularity in a very gentle way. One cup has only 25 calories, but has 3 grams of fiber. Important nutrients include calcium, vitamin C, potassium, and other vitamins and minerals.
How Can I Eat Rhubarb in a Healthy Way?
It’s fine to enjoy some strawberry rhubarb pie or jam occasionally (I make a mean strawberry rhubarb cobbler with cornmeal crust and homemade whipped cream), but there are ways to include rhubarb and decrease the sugar. Below is a recipe for a Blueberry Lemon Raspberry Rhubarb Chia Bowl. I cooked the rhubarb in this recipe with a little bit of good maple syrup. Using small amounts of a flavorful quality sweetener goes a long way without adding too many calories. The leftover roasted rhubarb was used as a topping for fresh spinach and goat cheese salad, and the rest frozen for future smoothies.
Blueberry Lemon Raspberry Rhubarb Chia Bowl
This bowl is big on flavor and short on calories. Two flavors of yogurt, plus tart rhubarb, and sweet raspberries satisfy all the senses
Ingredients
- 1 cup fresh blueberries
- 3 cups plain yogurt divided
- 2 tbsp chia seed
- Zest and juice of 1 lemon
- 1/4 cup fresh raspberries
- 1/4 cup roasted rhubarb*
- 2 tbsp maple syrup divided
Instructions
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Puree blueberries, 1 cup yogurt, and 1 tbsp chia in a blender until smooth, and pour in a spouted cup
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Puree lemon juice, zest, remaining 2 cups yogurt, 1 tbsp maple syrup and chia in a blender
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Hold one yogurt mixture in each hand and pour simultaneously into a shallow bowl, pouring from opposite ends so the two meet in the middle, forming a line down the center
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Garnish with rhubarb and raspberries
Recipe Notes
*This will make extra to top salads or add to smoothies:
4 stalks of rhubarb, trimmed of leaves, and diced
2 tbsp good maple syrup
Pinch sea salt
Preheat oven to 350 degrees
Toss rhubarb, maple syrup, and sea salt, then spread in single layer on a parchment lined baking pan
Bake until rhubarb softens, but still has some texture, about 30 minutes
