This strawberry rhubarb smoothie gets an unexpected sweet and spicy assist from berry sorbet and red bell bepper pieces.
Course Breakfast
Cuisine Worldwide
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4serves
Calories 75kcal
Ingredients
2stalksrhubarbtrimmed and thinly sliced
1/2red sweet peppermedium, seedes and cut into pieces
3/4cupwater
1cupfrozen unsweetened whole strawberries
1cupfrozen unsweetened raspberries
1/2cupraspberry or strawberry sorbet or sherbet
Instructions
In a small saucepan combine rhubarb, sweet pepper, and the water. Bring to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until rhubarb and pepper are very tender. Stir in strawberries; let stand for 2 minutes (do not drain).
Transfer rhubarb mixture to a blender. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add raspberries. Cover and blend until smooth. If desired, strain mixture and return mixture to blender. Add sorbet. Cover and blend until smooth. If desired, add ice. Cover and blend until desired consistency, adding additional ice as needed.