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.