Strawberry Rhubarb Green Smoothie

Friday, October 21, 2016

 I have a confession to make: I love pie. In fact, when I was a teenager, I had pie for my birthday every year instead of cake. I even force-fed one of my friends apple pie because he'd never had it before...and that's just wrong.

My mom has had a big garden for as long as I can remember, and the strawberries and rhubarb made it into jam and pie...and now my smoothies. Strawberry rhubarb custard pie is my favorite, and while this can't quite compete with that delicious sugary concoction, it's about as close as a smoothie can get.

Strawberry Rhubarb Green Smoothie

Yield: 5-6 cups


  • 1/2 of a 10 oz block of frozen spinach, at least semi-thawed so that you can divide it
  • 3/4 cup plain soy yogurt
  • 250-300 grams frozen strawberries (1 rounded cup to 1 + 1/3 cups)
  • 150 grams frozen banana (1 huge banana or 1 + 1/4 medium bananas)
  • 62 grams sliced rhubarb stalk (about 1/2 cup)
  • 1-2 tablespoons flax meal
  • 1/2 teaspoon vanilla extract
  • 12 droppers stevia working solution (about 1 + 1/2 teaspoons)


  1. Add all ingredients to the jar of a high-powered blender.
  2. Add water to the 5 or 6 cup line. Err on the side of less if you are concerned about the smoothie fitting into your containers--be warned that there will also be air bubbles!
  3. Blend until smooth. Pour into your desired drinking containers and enjoy.


You can make this recipe as much as 2 days ahead of time and keep it in jars in the fridge, however the spinach flavor becomes more pronounced the longer it is allowed to sit.
After a while in the fridge, a cloudy pink watery layer will separate from the green stuff. Shake to recombine before drinking.
I find that I can get by with using a smaller amount of strawberries from my mom's garden and need a larger amount when using store-bought frozen strawberries. Commercially picked strawberries tend to be less sweet/ripe/flavorful, so keep that in mind.

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