A versatile rhubarb sauce is good to have on standby to serve over cake or frozen vanilla yogurt or low-fat ice cream; or warm with pancakes or waffles. Keep the base in the fridge and whirl with fruit and milk or frozen yogurt for a fast breakfast on the run.
Chilling Time: A few hours
- 3/4 cup (175 mL) granulated sugar
- 1/4 cup (50 mL) orange juice
- 4 cups (1 L) chopped fresh Ontario Rhubarb
Rhubarb Yogurt Smoothie:
- 1/4 cup (50 mL) rhubarb base
- 3/4 cup (175 mL) plain or vanilla yogurt or fruit flavour yogurt
Pick-A-Fruit + Rhubarb Milkshake:
- 1/2 cup (125 mL) frozen raspberries or blueberries or 3/4 cup strawberries
- rhubarb base
- frozen vanilla yogurt or low-fat ice cream (optional)
Rhubarb Base: In nonreative 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; let cool, cover and refrigerate for up to 1 week.
Rhubarb Yogurt Smoothie - Makes 1 serving
Stir 1/4 cup (50 mL) rhubarb base into 3/4 cup (175 mL) plain or vanilla yogurt to make fruit yogurt. Or blend with any fruit flavour - peach, strawberry, raspberry or blueberry.
Pick-A-Fruit + Rhubarb Milkshake - Makes 1 serving
Toss 1/2 cup (125 mL) frozen raspberries or blueberries or 3/4 cup (175 mL) strawberries into blender with rhubarb base and milk. For a thicker shake, add a scoop of frozen vanilla yogurt or low-fat ice cream.
- Protein: 10.0 grams
- Fat: 3.0 grams
- Carbohydrates: 30.0 grams
- Calories: 187