The Best Strawberry Rhubarb Smoothie

There’s nothing more satisfying than eating what you grow, and I just picked a bunch of rhubarb… Sometimes it’s hard to find tasty & healthy recipes with rhubarb. If you’re looking for that, I have the perfect strawberry rhubarb smoothie.

This smoothie boasts 1 full cup of rhubarb and a heavy cup of strawberries. Plus a serving of fiber and vitamin E rich almonds.


Frozen rhubarb & strawberries

My favorite way to buy fruit, and preserve it, is by freezing…

Most of my smoothie recipes use frozen ingredients for three reasons:

  • Unless you’re using in-season produce, frozen is generally more fresh because it’s picked/harvested at peak ripeness. This means that some nutrients are retained better such as Vitamin C and Vitamin E.
  • They’re already frozen so you end up with a cooler, creamier smoothie.
  • Less kitchen time, they’re ready to go – no washing, no chopping, just toss & go!

This is my go to recipe with frozen rhubarb!


I love this recipe because instead of using almond milk (or another nut milk), I used water and 1/4 cup of whole almonds.

This is a great swap because you get more nutritional bang for your buck! Because this recipe includes a full serving of almonds you get the Vitamin E, Fiber, selenium, magnesium, plant sterols and flavonoids – which fend off inflammation and disease.

Did you know that most store bought nut milks (except the Elmhurst brand) are mostly water and fillers, with very few actual nuts or seeds? You can tell this by the lack of calories, protein and fiber on most nutrition panels.

Rhubarb Smoothie Ingredients

Picking guide for Rhubarb

  • The color doesn’t indicate the flavor or freshness. It just differentiates between the six available varieties of rhubarb.
  • The stalks should be about 10″ or longer, unblemished and firm.
  • Leaves are usually removed if you’re buying them from a store. But, if they’re still attached, pitch them – they’re poisonous.
  • To harvest them yourself simply twist them off at the base, clean them and eat within a few days. Or, my favorite way to preserve them is simply by chopping and freezing them for pies, jams or my rhubarb smoothie!

What does rhubarb taste like?

Okay, so it’s not a super common veggie to consume – all the more reason that you need it in your life! Remember, plant diversity…or naturally varying your intake of plants means a more diverse and robust microbiome. AKA, a healthier you.

So, rhubarb…

  • feels like a celery stalk; crispy, crunchy and a little stringy
  • tastes tart and a little sweet, reminiscent of a green apple

These characteristics make it a great companion for sweeter, or warmer flavors/foods like:

  • strawberries
  • dates
  • ginger
  • cream
  • cinnamon

Related: Strawberry Peanut Butter Smoothie (with a Secret Ingredient)!

rhubarb strawberry smoothie

Rhubarb Strawberry Smoothie

A super simple, healthy rhubarb recipe that is both tasty and delicious! Boosts a serving of fruit and veg in a glass 🙂
5 from 1 vote
Print Pin Rate
Course: Breakfast, Drinks, Snack
Cuisine: American
Keyword: Anytime Smoothie, Kids, Quick, Smoothie, Summertime
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Calories: 356kcal


  • High Speed Blender
  • Measuring Scoops & Spoons


  • 1.5 cups strawberries, sliced & frozen*
  • 1 cup Rhubarb, sliced & frozen
  • 1/4 cup Raw almonds
  • 1/8 tsp Cinnamon
  • 1 tbsp Maple Syrup
  • 1/8 tsp Salt
  • 1 cup Cold water, adjust to your desired texture
  • a pinch of Stevia, optional
  • Protein powder, optional


  • Place all of the ingredients in the blender and blend on high for ~60 seconds or until smooth.
  • Add more liquid or ice to achieve the desired consistency.


*I like the flavor a bit sweeter so I used 1 1/2 cups strawberries. If you prefer a bit less sugar opt for 1 cup (which gives you a full serving of fruit). These are sliced and frozen. If you use whole or fresh, your amount will vary.
  • I recommend using less water if you use fresh produce. 


Serving: 1g | Calories: 356kcal | Carbohydrates: 44g | Protein: 10g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 300mg | Potassium: 990mg | Fiber: 11g | Sugar: 25g | Vitamin A: 151IU | Vitamin C: 137mg | Calcium: 260mg | Iron: 3mg


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating