Can you believe I haven’t really worked with rhubarb much until just this year (outside of the usual strawberry rhubarb crisp)? It’s always been one of those fruits that baffle me because you can’t really eat it on its own and it usually needs to be paired with something else to bring out the real taste and sweetness. For my first round of experimenting with rhubarb, I went with a sweet roasted rhubarb smoothie, paired with almond milk and a healthy dose of shredded coconut. I ended up loving this smoothie so much that I went back into my kitchen the next day and made another batch of roasted rhubarb, ready to be blended into this smoothie and topped with just a little bit more coconut, for good measure.
Don’t let the 30 minute roasting time deter you from this making this roasted rhubarb smoothie. I know it seems like a lot of effort for a smoothie, but really it’s pretty easy once you pop the rhubarb in to roast and then have it on hand. I think the roasted rhubarb would also pair perfectly with a bowl of oatmeal of overnight oats, since it’s already roasted away in a bed of sugar and sweetened perfectly for topping. I took my batch of rhubarb and roasted it on Sunday, making it easy to whip into smoothies throughout this week.
I will say if you want to jump on this rhubarb recipe, act quick! I believe the rhubarb season is almost over (especially for those of you who live in warmer climates) and it seems to be pretty fleeting every year. As for me, I might have to make another quick trip to the farmer’s market this weekend to see if I can buy out the rest of the rhubarb for another batch of these smoothies. Happy pre-Friday!
Coconut and Roasted Rhubarb Smoothie
A perfect sweet summertime smoothie, with roasted rhubarb and plenty of coconut! Vegan and Gluten Free.
- 12 ounces rhubarb, sliced into 1-2 inch pieces
- 1/2 cup granulated sugar
- 1 cup almond milk
- 1 teaspoon pure vanilla extract
- Pinch of cinnamon
- 1/4 cup shredded coconut
- 3-4 ice cubes
Preheat oven to 350 degrees F. Place sliced rhubarb and sugar into a shallow pan. Bake for 25-30 minutes, until rhubarb is roasted and tender.
After roasting the rhubarb, make the smoothie by placing the almond milk, vanilla, cinnamon, coconut, ice cubes and 1/2 cup of the roasted rhubarb into a blender. Blend on high until combined. Serve immediately.