Rhubarb and Strawberry Smoothie

When we were kids growing up in Iceland every neighbour had a garden plot outside their home with potatoes, carrots, cauliflower and rhubarb. Us kids made countless trips to nick our neighbours' rhubarb stalks even though a) we had identical rhubarb in our parents' gardens and b) it tasted horrible on its own. Somehow however rhubarb stolen from someone else always tasted a lot nicer than your own.

I hadn't tasted rhubarb for several years after leaving home since the memory of that very sour taste (even when stolen) was still fresh on my tongue. One day, a couple of years ago, my friend Elva gave me a whole bag of rhubarb and since I am not one to throw away food I started on a rhubarb quest, making all sorts of recipes with rhubarb. I have to say that I am glad Elva gave me some to try out because I am not sure I would have given it a go otherwise. I actually love the tartness of the rhubarb, combined with something sweet like agave nectar, strawberries, bananas and apples.

Rhubarbs are actually quite healthy, they are a good source of fibre and contain some vitamin C and calcium. Studies have even linked the fibre from rhubarb with reduced cholesterol levels. Do not eat the leaves however since they contain poison!

You will need a food processor or a blender to make this smoothie.

A delicious smoothie packed with fibre, vitamins and antioxidants

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Rhubarb and Strawberry Smoothie

Serves 2 people


  • 6 strawberries (fresh or frozen)
  • 1 rhubarb stalk
  • 125 millilitres (4 fluid oz) apple juice (or juice one apple)
  • 4 tablespoons soy yoghurt (or regular yoghurt)
  • 1 teaspoon agave nectar


  1. Wash the rhubarb stalk and trim off the leaves. Chop the rhubarb finely.
  2. Wash the 6 strawberries and trim off the stalks.
  3. In a small saucepan, place the rhubarb, strawberries, 1 teaspoon agave nectar and 125 millilitres apple juice.
  4. Bring to a boil and allow to simmer for 15-20 minutes.
  5. Give everything a good stir every 5 minutes or so.
  6. Allow to cool down completely.
  7. Transfer to a food processor or blender and mix for 15 seconds.
  8. Add the 4 tablespoons soy yoghurt and blend for a further 20 seconds.
  9. Pour into two glasses and place in the fridge for 30 minutes (if you prefer a chilled drink).


  • If you are in a hurry you can add a couple of ice cubes so that the rhubarb/apple mixture cools off sooner.
  • You can use maple syrup or acacia honey instead of the agave nectar.
  • Add more agave nectar if you prefer a sweeter smoothie.
  • Add a small piece of grated ginger for a zesty taste.