Drink your fruit
Rhubarb grows everywhere around here. Why not drink it? In fact, if you do grow it, slice it up, freeze it and serve these tasty shakes any time of year. This drink is so simple. The portion described here could easily serve one giant sweet tooth, but we made two servings out of this; ya know, to be more sensible.
– 2 cups chopped rhubarb
– 2 cups chopped strawberries
– 1/4 cup sugar
– 3 scoops vanilla ice cream (premium is best)
– Mint leaves
1. Toss strawberries, rhubarb and sugar into a bowl and let the fruit marinate for about two hours (or longer) in the fridge. If your rhubarb is frozen, this will take longer. You want some juice to be created from this process. Stir it up once in a while.
2. When the fruit is quite squishy and you have a decent amount of juice, transfer to a blender and pulse the fruit until it starts to break down. Then gradually increase the speed on the blender until the fruit is completely liquified.
3. Using a pretty course strainer, force the liquid through it and into a bowl. This will filter out much of the rhubarb fiber. You can skip this step if you don’t mind the crunchiness of the fiber and strawberry seeds, but your straw may get plugged.
4. Return the strained liquid back to the blender, add the ice cream and give it a spin to liquify everything. Taste and see if it needs more sugar. The sweetness of your rhubarb and strawberries may vary. Pour into two small glasses, garnish with mint and serve.
You may want to chill the drink before serving. It just depends on how cool things are kept during prep.
Obviously you can use any fruit you like, and to make
it super healthy, perhaps even for breakfast, use non- fat Kefir drinkable yogurt instead of ice cream. Sweeten with sugar substitute or a smaller amount of regular sugar. Agave Nectar is a healthier sweetener as well.
We found that if you use the straw to bruise the mint leaves in the glass (just mash the leaves a bit with the straw), a pleasing hint of mint will add a zesty flavor to the drink.