Rhubarb Smoothie Recipes

Ginger Rhubard Cooler

Ginger Rhubarb Cooler

This Cooler has a 1:1 carbohydrate to protein ratio (very metabolically efficient), yielding 25 grams of carbohydrate, 20 grams of protein, 14 grams of fat, and 4 grams of fiber.

The fresh ginger combined with the celery and rhubarb give this smoothie a subtle tart, yet refreshing flavor.


Toss all ingredients into your blender, adjusting water and ice amounts to your desired volume.

  • 1/3 c (~2.5 oz) pure canned coconut milk
  • 1-1.5 c water (or 8-12 oz)
  • 1 tsp fresh ginger, chopped
  • 1/2 c frozen rhubarb stalk pieces
  • 1 celery stalk
  • 1/2 c frozen cherries (about 10 cherries)
  • 20 grams protein from a plain whey isolate powder (or substitute a vegan powder)
  • 1 tsp vanilla extract
  • small handful of ice
 

Creamy Strawberry Rhubarb Smoothie


This smoothie has a 1:1 carbohydrate to protein ratio, yielding 32 grams of carbohydrate, 22 grams of protein, 33 grams of fat, and 9 grams fiber.

Featuring a super smooth texture (thank you avocado and coconut milk!) with the sweetness from the strawberries, you will find a delight upon your palate!
 

Toss all ingredients into your blender, adjusting water and ice amounts to your desired volume.

  • 2/3 c (~5.5 oz) pure canned coconut milk
  • 3/4-1 c water (6-8 oz), add more if you prefer greater volume
  • 1/2 an avocado
  • 3/4 c frozen rhubarb stalk pieces
  • 1/2 c frozen strawberries (~5 whole berries)
  • 20 grams protein from a vanilla whey isolate (or substitute a vanilla vegan powder)
  • small handful of ice