I love rhubarb season. It's usually the first thing ready in the garden and tends to be very prolific. In fact, last year I found it growing in nearby ditches and alley ways. I had my freezer full of apple-rhubarb crisp and strawberry-rhubarb pie in no time.
Crisps and pies aside, rhubarb tastes even better in smoothies. Who knew? Team it up with raspberries and watermelon and you have a blend that's super low in sugar but sky high in flavour. It's a good source of magnesium and excellent source of dietary fiber, vitamin C, vitamin K, calcium, potassium and manganese. I find this blend sweet enough without the honey, but have it on hand in case you get a particularly tart stalk of rhubarb.
Take your tastebuds to tasty town now.
Ingredients
Go organic.
1 cup of chopped watermelon, no seeds or rind
3 inches of a ripe red stalk of rhubarb
1/4 cup of raspberries
1 Tbsp hemp hearts
1 Tbsp chia seed
1 tsp unpasteurized honey (optional)
1/2 cup filtered water
Blend until smooth then smack your lips to a tart and tangy flavour explosion. You'll wanna drink this all summer long.
