Creamy Strawberry-Rhubarb Smoothie

Yes, rhubarb in a smoothie! Whip up this rich smoothie when you’re craving a milkshake but want a healthy, nondairy option. Hint: Make extra for sharing.

Creamy Strawberry-Rhubarb Smoothie
Serves 4


½ cup of cashews
¼ cup of macadamia nuts
1 cup of strawberries
1 stick of rhubarb
2 cups of almond milk or coconut milk
3 tablespoons of maple syrup
1 teaspoon of vanilla powder or extract
Pinch of sea salt
1 teaspoon of water (for blending nuts)
1 cup of water (for purée)


  1. Cut rhubarb into cubes.
  2. Place in a saucepan and add water until it covers the rhubarb.
  3. Cook over a low heat for approximately 10 minutes. Stir the contents occasionally to prevent sticking. You will know the rhubarb is done when it becomes mushy and rhubarb strings are apparent throughout the mixture.
  4. Add maple syrup to the rhubarb and continue to stir for 2 minutes and set aside to cool.
  5. Blend cashews and macadamia nuts in a high-speed blender and add 1 teaspoon of water so the nuts can form a paste.
  6. Add vanilla, strawberries, puréed rhubarb, pinch of sea salt and dairy-free milk and continue to blend until smooth.


  • To reduce the sweetness, decrease the amount of maple syrup or macadamia nuts. Tastes best served chilled.

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