I’ve enjoyed this cocktail on many a lazy spring evening. And the nice thing is, the compote left over after you strain the liquid for your cocktail is delish (and quite healthy) mixed with greek yogurt. Cheers!
Thanks to Ruth Greenberg for sharing this recipe for a pairing of spring favorites!
Along with some of our early CSA deliveries, we got rhubarb. My first thought was a classic one: pie. But I have to be honest: the idea of warm pie in this weather was kind of making me feel ill. I was craving something cool and definitely anything that wasn’t pie.
I came across a recipe for a strawberry rhubarb pie smoothie, and that was it for me! I did a little Nicole-style dismantling of the recipe and I thought it was really wonderful. From a nutritional perspective, this is actually fairly low in calories (I could do the math for you later), low on the glycemic index and tastes sinful. You won’t regret making this, I promise. (Side note #1 about the photos: rhubarb is not photogenic. I tied a bow to it, to sort of pretty it up. Just for you.)
Here’s what you do:
Preheat oven to 400 degrees.
2 large stalks of rhubarb, cut into one inch pieces
1 tbsp honey
1/3 cup Riesling (I used Pacific Rim Organic, which is my hands-down favorite)
1 vanilla bean scraped
13 strawberries, hulled
1/4 cup almond milk
juice of 1/2 a lemon
1/4 cup oats
1 tbsp almond meal
1 tsp cinnamon
1 tsp maple syrup
2 tsp powdered sugar
Combine the first 4 ingredients and place into a glass dish. Cook for 15 minutes. The rhubarb will be very soft. Let cool. While rhubarb is cooking, combine remaining ingredients and let sit, so the oats have time to soften (makes for easier digestion). When rhubarb and wine mixture is cool, combine with strawberry and oats mixture and blend until smooth. I just plunked all of mine in my Magic Bullet and it all fit (I kind of thought it might not, but it’s very spacious). Makes 2 servings, if you can bear to share it.