Strawberry Rhubarb Smoothie Bowl

5 from 17 votes

Strawberry Rhubarb Smoothie Bowl

Strawberry Rhubarb Crisp Smoothie Bowl is a refreshing and healthy version of a classic summer dessert. Made with frozen strawberries, rhubarb and banana, it is blended with almond butter, vanilla and cinnamon which makes it taste like a strawberry rhubarb crisp, only cold and with no butter or sugar.

Prep Time10

Total Time10

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 228kcal

Author: Agnieszka

Ingredients

1 cup frozen strawberries
1 cup sliced rhubarb fresh or frozen (about 1.5 stalk)
1 cup frozen banana chunks 1 medium banana
⅓ cup almond milk plus more if needed
½ teaspoon vanilla extract
½ teaspoon cinnamon
1 tablespoon almond butter
2 chopped Medjool dates or 1 tablespoon maple syrup, optional

Instructions

Start by pouring ⅓ almond or other plant milk into a bowl of a high-speed standup blender.
Add frozen fruit, rhubarb, vanilla, cinnamon, almond butter and sweetener (dates or maple syrup), if using.
Blend until completely smooth using a tamper to help move the contents of the smoothie bowl around. If it seems too hard, stop the blender and add a little more plant milk, one tablespoon at a time.
Once the smoothie is smooth and creamy but still thick, transfer to a bowl.
Top with almond granola, fresh strawberry slices and/or almond butter, if desired.

Notes

If you like sweeter smoothie bowls, use Medjool dates or maple syrup to sweeten it. Chopped up dates will not blend completely and your smoothie bowl will have tiny pops of date flavor which I love but if you'd prefer your bowl to be ultra smooth, use maple syrup instead.

If you add too much liquid, the smoothie bowl will be too thin. Start by adding ⅓ cup and that may be enough. If not, add more liquid in but no more than 1 tablespoon at a time.

If you don't like bananas, swap it for 1 cup of frozen sliced peaches or thick Greek yogurt.

Nutrition