Ingredients for strawberry and rhubarb smoothie

  • Ca. 900 g rhubarb
  • Ca. 400 g strawberries
  • 1 banana or half a mango
  • 100 cc pomegranate juice
  • 125 g sour cream
  • 2.5 ts cardamom
  • ½ ts ground ginger
  • 3 ts Amanprana Gula Java Fin (coconut blossom sugar)
  • 1 full dessert spoon Amanprana coconut oil
  • Variation: if you have some Roman chervil in the garden, add ca. 4 sprigs to the recipe.

Preparation of strawberry and rhubarb smoothie

Chop up all the ingredients and place in a blender. Taste the mixture to make sure it is sweet enough (this really depends on the rhubarb). If needed add some more Gula Java. Pour into a glass bottle and store in the fridge. Before serving allow it to reach room temperature.

Tip from Rineke:

You can add calcium carbonate or an (acidic) dairy product to vegetables rich in oxalic acid such as rhubarb and spinach. While calcium carbonate does affect the taste of the rhubarb, sour cream however does not result in any loss of flavour. These types of smoothies are the perfect solution for people who are not great fans of breakfast: a delicious breakfast with slow carbohydrates, fats and protein. This kind of breakfast means that a lack of time no longer constitutes an excuse for skipping it. Many people prefer an ice cold smoothie to a lukewarm one. It is much more agreeable to serve it at room temperature, certainly if it serves as breakfast. A really yummy option: add ca. 100 cc of this smoothie to your breakfast of oatmeal, nuts, seeds, linseed etc. Roman chervil contains anethol just like aniseed.