Best 5 Rhubarb Shake Recipes

Seeking a delightful and refreshing treat to beat the summer heat? Look no further! Rhubarb, a unique and tangy fruit, offers a fantastic base for a delectable shake that combines sweet and sour flavors in perfect harmony. This guide will take you on a culinary journey, providing you with the best recipes for an unforgettable rhubarb shake experience. Let's dive into the world of rhubarb shakes and discover the perfect blend of sweet, tangy, and creamy goodness!

Here are our top 5 tried and tested recipes!

RHUBARB SMOOTHIE RECIPE

Rhubarb Smoothie Recipe image

Provided by Merissa

Number Of Ingredients 6

Ingredients

1 1/2 cups Rhubarb (frozen or fresh (about 1 stalk, washed/cut up))
1 1/2 cups Strawberries (frozen or fresh)
1 1/2 Tablespoons Honey
1 1/2 cups Milk
2/3 cup Pomegranate Juice
1 cup Ice (optional)

Steps:

Using a blender, add your fruit to the bottom.
Add ice and then top it off with your honey, milk, and pomegranate juice.
Mix well until all ingredients are smooth.

RHUBARB SHAKE

Rhubarb Shake image

A combination of rhubarb compote, honey, yogurt and rosewater, this is unusual shake works either for dessert or as a sweet mid-afternoon snack. Keep in mind that the redder your rhubarb, the rosier the shake. If you can only find green stalks, add a few strawberries to the pot to brighten things up. You can make the compote a week ahead, but don't blend the shake until just before serving. It will separate if left to sit out for more than ten minutes or so.

Provided by Melissa Clark

Categories shakes and smoothies

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1/2 pound rhubarb, thinly sliced (2 cups)
5 tablespoons honey, more to taste
1 1/2 cups Greek yogurt
2 cups ice cubes
Rosewater, to taste
Finely chopped pistachios, for garnish

Steps:

Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)
Add rhubarb compote, yogurt, ice cubes and a few dashes of rosewater to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.

RHUBARB SMOOTHIES AND SHAKES

Rhubarb Smoothies and Shakes image

A verstatile rhubarb sauce that is good to keep in the refrigerator to whirl with fruit and milk or frozen yogurt for a fast breakfast on the run. Recipe for a Pick-a-Fruit Rhubarb milkshake, using this rhubarb base, is included. Delicious with the strawberry option and the ice cream addition for a thick shake. Edited with twissis' excellent tips: The base mix cooks down to a volume of about 3 cups which would provide 6 servings. For each shake use 1/2 cup base mix, 3/4 cup strawberries or other fruit, and 1/2 cup ice cream (no milk). Thanks to Twissis for these refined directions for using the base mix.

Provided by foodtvfan

Categories Smoothies

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup granulated sugar
1/4 cup orange juice
4 cups fresh rhubarb, chopped
1/2 cup rhubarb, base
1/2 cup frozen blueberries or 3/4 cup strawberry
milk
1 scoop vanilla frozen yogurt (optional) or 1 scoop low-fat ice cream, for a thicker shake (optional)

Steps:

RHUBARB BASE:.
In a non-reactive medium saucepan, stir together sugar and orange juice.
Stir in rhubarb and bring to boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
Transfer to airtight container.
Cool, cover and refrigerate for up to 1 week.
FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:.
Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
Add some milk or frozen yogurt or ice cream for a thicker shake.
Blend until mixed well.

Nutrition Facts : Calories 142.1, Fat 0.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 35.7, Fiber 2.6, Sugar 31.4, Protein 1

RHUBARB MILKSHAKE

Rhubarb Milkshake image

Make and share this Rhubarb Milkshake recipe from Food.com.

Provided by lucindamarie90

Categories Shakes

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1 pint vanilla ice cream
1 dash milk
1 1/2 cups stewed rhubarb

Steps:

First you have to stew the rhubarb by taking 2 cups of diced fresh rhubarb and 1 cup of sugar.
Put the rhubarb and sugar together in a small sauce pan and heat over low heat until it dissolves.
Let it cool for 10 minutes.
Then put ice cream,stewed rhubarb and splash of milk in blender,blend until smooth and combined.
Pour into tall glasses and enjoy!

Nutrition Facts : Calories 287.2, Fat 15.7, SaturatedFat 9.7, Cholesterol 62.9, Sodium 114.3, Carbohydrate 33.7, Fiber 1, Sugar 30.3, Protein 5

RHUBARB BUNDT CAKE

Rhubarb Bundt Cake image

A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.

Provided by Kim

Categories Rhubarb Recipes

Time 2h10m

Yield 12

Number Of Ingredients 15

Ingredients

2 ½ cups finely chopped rhubarb
½ cup white sugar
1 pinch salt
1 teaspoon lemon juice
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup vegetable oil
1 ¾ cups white sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ½ cups buttermilk, at room temperature

Steps:

Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
Whisk flour, baking powder, salt, and baking soda together in a small bowl.
Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg

Tips:

Choose ripe and fresh rhubarb stalks for the best flavor and texture.
Wash and trim the rhubarb stalks thoroughly before using.
For a sweeter shake, use more ripe bananas or add a little honey or maple syrup.
For a tangy shake, use more lemon juice or zest.
Add a scoop of vanilla ice cream or frozen yogurt for a creamy and indulgent shake.
Garnish with a sprinkle of ground cinnamon or nutmeg for added flavor.
Serve immediately for the best flavor and texture.

Conclusion:

The rhubarb shake is a refreshing, healthy, and delicious drink perfect for summer. It's easy to make and can be customized to your liking. Whether you prefer a sweet, tangy, or creamy shake, there's a rhubarb shake recipe for everyone. So next time you have a craving for a refreshing and flavorful drink, give the rhubarb shake a try. You won't be disappointed.