Thursday, May 26, 2011

Strawberry Rhubarb Pie Smoothie

This summer I haven't been able to go to the farmer's market at all since I have a weekend job.  This sad fact will probably be one of my biggest regrets of the summer.  My favorite part of going the farmer's market is hitting up my favorite bakery stand and purchasing a rhubarb turnover.  Rhubarb is definitely at its best when incorporated into a luscious pastry.

I am in general too lazy to make pastries.  I can blame it on my lack of exposure to producing them, but I mainly forgo making them because of sheer amount of high calories.  Once again the smoothie saves the day!

I have been asking Alex to bring me home some of his parent's rhubarb for the past week.  Last night he delivered, and I happily went to sleep thinking about how I was going to turn my acquired rhubarb into a pie smoothie (these thoughts were broken up by me pondering whether or not Dr. whatshisface is a good guy or bad guy on Battlestar Galactica- we are nerds who are behind on their TV shows). 

This smoothie is definitely more time-intensive than what I would prefer,  but I knew that I wouldn't like my end result if I threw in raw rhubarb.  Making the compote= worth it!

If you have a bunch of rhubarb lying around, I highly recommend making this.  It may be one of my best recipes yet!  Rating 10/10.
Round 1
2 stalks of rhubarb- cut into 2 inch segments
1 tsp agave nectar or honey
1/2 tsp almond extract
1/4 tsp vanilla extract
2 tsp of sugar (of your choice)
1/3 cup riesling or other white whine (optional- I was trying to use up a bottle of wine that I opened up forever ago)

Preheat oven to 400 degrees
Combine all ingredients in a baking dish (covered with foil) or dutch oven. 
Allow the rhubarb to sit for about five minutes before roasting- this will allow the sugar to dissolve a bit.
Place on the middle rack of the oven and bake for 15 minutes- halfway through stir ingredients to make sure that everything bakes evenly.  Remove lid and use a fork to check if the rhubarb is tender.  Continue to roast until the rhubarb is more on the "extreme" side of tender.
Let cool.

Round 2
6 large frozen strawberries
1/4 cup milk (I used coconut)
1/4 cup old-fashioned rolled oats
1-2 tsp lemon juice
1-2 tsp honey
1/4 tsp vanilla extract
1/8 tsp ground cinnamon

Combine round 1 with round 2 in a blender.
Adjust ingredients to taste.  
Let the smoothie sit refrigerated for about 10 minutes to allow the rolled oats to soak up some of the liquid.

Makes 1-2 servings.

1 comment:

Anonymous said...

We must be on the same wavelength today! I bought some rhubarb earlier to make a vegan version of this. You know what they say, great minds think alike! Love the addition of wine in the rhubarb compote. Looks delicious!