Rhubarb Milkshake Recipes

RHUBARB MILKSHAKE

Rhubarb Milkshake image

Make and share this Rhubarb Milkshake recipe from Food.com.

Provided by lucindamarie90

Categories Shakes

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1 pint vanilla ice cream
1 dash milk
1 1/2 cups stewed rhubarb

Steps:

First you have to stew the rhubarb by taking 2 cups of diced fresh rhubarb and 1 cup of sugar.
Put the rhubarb and sugar together in a small sauce pan and heat over low heat until it dissolves.
Let it cool for 10 minutes.
Then put ice cream,stewed rhubarb and splash of milk in blender,blend until smooth and combined.
Pour into tall glasses and enjoy!

Nutrition Facts : Calories 287.2, Fat 15.7, SaturatedFat 9.7, Cholesterol 62.9, Sodium 114.3, Carbohydrate 33.7, Fiber 1, Sugar 30.3, Protein 5

RHUBARB SMOOTHIES AND SHAKES

Rhubarb Smoothies and Shakes image

A verstatile rhubarb sauce that is good to keep in the refrigerator to whirl with fruit and milk or frozen yogurt for a fast breakfast on the run. Recipe for a Pick-a-Fruit Rhubarb milkshake, using this rhubarb base, is included. Delicious with the strawberry option and the ice cream addition for a thick shake. Edited with twissis' excellent tips: The base mix cooks down to a volume of about 3 cups which would provide 6 servings. For each shake use 1/2 cup base mix, 3/4 cup strawberries or other fruit, and 1/2 cup ice cream (no milk). Thanks to Twissis for these refined directions for using the base mix.

Provided by foodtvfan

Categories Smoothies

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup granulated sugar
1/4 cup orange juice
4 cups fresh rhubarb, chopped
1/2 cup rhubarb, base
1/2 cup frozen blueberries or 3/4 cup strawberry
milk
1 scoop vanilla frozen yogurt (optional) or 1 scoop low-fat ice cream, for a thicker shake (optional)

Steps:

RHUBARB BASE:.
In a non-reactive medium saucepan, stir together sugar and orange juice.
Stir in rhubarb and bring to boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
Transfer to airtight container.
Cool, cover and refrigerate for up to 1 week.
FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:.
Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
Add some milk or frozen yogurt or ice cream for a thicker shake.
Blend until mixed well.

Nutrition Facts : Calories 142.1, Fat 0.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 35.7, Fiber 2.6, Sugar 31.4, Protein 1

RHUBARB SHAKE

Rhubarb Shake image

A combination of rhubarb compote, honey, yogurt and rosewater, this is unusual shake works either for dessert or as a sweet mid-afternoon snack. Keep in mind that the redder your rhubarb, the rosier the shake. If you can only find green stalks, add a few strawberries to the pot to brighten things up. You can make the compote a week ahead, but don't blend the shake until just before serving. It will separate if left to sit out for more than ten minutes or so.

Provided by Melissa Clark

Categories shakes and smoothies

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1/2 pound rhubarb, thinly sliced (2 cups)
5 tablespoons honey, more to taste
1 1/2 cups Greek yogurt
2 cups ice cubes
Rosewater, to taste
Finely chopped pistachios, for garnish

Steps:

Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)
Add rhubarb compote, yogurt, ice cubes and a few dashes of rosewater to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.

ROASTED RHUBARB

Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

Ingredients

550g rhubarb
85g golden caster sugar

Steps:

Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

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