A Perfect Pantry

This breakfast shake tastes just like rhubarb crumble. The rhubarb in our vegetable garden is producing beautifully right now and I have been making crumble with it regularly. I had some stalks left over this week so decided to make the crumble in a liquid form.

This recipe takes a little extra preparation to cook the rhubarb before adding it. You could cook a whole bunch and freeze it in portions ready for your smoothies or to add to muffins or other baked items as needed.

I love the rich colour of freshly picked rhubarb; it has a jewel like quality that is enhanced by the toffee like fragrance when you slice it. The smell reminds me of toffee apple yet the flavour can be sharp. I have added almond, cinnamon and honey to mellow the flavour and add a little sweetness to this shake. I hope that you enjoy it.

Rhubarb contains wonderful amounts of vitamins K, C and minerals calcium and manganese.*

Rhubarb Shake

Ingredients:

• 2 stalks cooked rhubarb
• 2 tablespoons water
• Scoop of plain yogurt
• 1 tablespoon almond meal
• 300 ml milk of choice
• 1 teaspoon honey
• Pinch cinnamon

Method:

1. Cut up two stalks of rhubarb into small pieces
2. Add the stalks with 2 tablespoons of water to a pan on the stove and simmer gently until it softens.
3. Add ingredients to the Blitz2Go container
4. Pulse and serve

*Reference: https://www.nutrition-and-you.com/rhubarb.html

Recipes created and shared by Kyrstie Barcak at A Fresh Legacy – Grow Fresh Cook Fresh

She aims to inspire others to grow and cook fresh food and involve her children in the process and activities. She is slowly taking over the family backyard, planting as many vegetables as possible in the available space. When there is not enough to eat from the garden Kyrstie and her family support local farmers and businesses.

You can find her also at:

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