Strawberry Rhubarb Smoothie--A Seasonal Treat with Anti-Inflammatory Powers

Growing up near my grandma's farm, I learned a lot about unusual plants and using them for food. My grandma made all kinds of interesting treats. She'd send us outside to pick gooseberries for pie. We had a red currant bush in our yard and she would come over to pick the currants to make jam for us. We also had a rhubarb plant, from which she would take stalks to make rhubarb pie.

I didn't like rhubarb pie. While the pie was a custard, pudding-like consistency, the flavor was tart and had an odd mouthfeel. My dad loved rhubarb pie and since none of us would eat it, there was plenty for him.

My husband and his father also love rhubarb. I tried rhubarb in many different forms--pies, bread pudding, cake-- but was never able to feel the love for the ruby red plant.

Until now.

We have a rhubarb plant in our yard and this spring, the bright red stalks were too tempting for me to pass up. Strawberry and rhubarb go together like peanut butter and jelly, and the thought occurred to me--this could be a yummy smoothie combination, right? I tweaked the ingredients and came up with what I believe to be a winner.

Rhubarb is a leafy plant, but don't eat the leaves! They are poisonous. Only the ruby red stalks are edible. Rhubarb is full of anti-oxidants and is an anti-inflammatory food. Rhubarb can also help with gastrointestinal issues. There is a high level of Vitamin K in rhubarb which can help with bone health.

Don't eat the leaves!
See those beautiful red stalks? That's the money, right there...

Strawberries are one of my favorite fruits. I prefer organic strawberries, which seem to be more sweet than conventional. Organic strawberries are a safer choice because conventionally grown strawberries are one of the most pesticidal laden fruits on the market. There's no disputing that strawberries are a nutritional powerhouse. They are anti-inflammatory and have antioxidant properties. Strawberries are high in fiber and are loaded with vitamins. Even though they are low glycemic, their natural sweetness is the perfect foil for the tartness of rhubarb.

I added banana to this smoothie as a thickener. Bananas contain rutin, which is another substance with anti-inflammatory and antioxidant properties. Since bananas ripen so quickly, I end up cutting them into chunks and freezing them. When I'm using bananas in smoothies, I blend in some of the frozen chunks to help chill the smoothie.

Strawberry Rhubarb Smoothie
Click to print recipe
anti-inflammatory, gluten-free, vegan
Ingredients
5-6 chunks frozen banana
2 ounces chopped rhubarb (about 2 stalks)
4 ounces chopped strawberries
1 scoop vanilla protein powder (I use Nuzest)
1 tbsp flaxseed (I use Bob's Red Mill)
1-2 tsp agave syrup
1 cup milk of your choice (I use Ripple)

Combine all ingredients in a blender and blend until smooth. Adjust liquids to desired consistency. Enjoy!

I'm fighting inflammation with this Strawberry Rhubarb Smoothie!/via @oldrunningmom @Nuzest_USA @RippleFoods #runchat #inflammation #curearthritis

Have you ever had rhubarb? What is your favorite fruit combination? Stay tuned for my next smoothie, Dragon Fruit Berry!

I'm linking up with Fridays with Fairytales and Fitness and with Deborah and Sarah for Meatless Mondays.