A versatile rhubarb sauce is good to have on standby to serve over cake or frozen vanilla yogurt or low-fat ice cream; or warm with pancakes or waffles. Keep the base in the fridge and whirl with fruit and milk or frozen yogurt for a fast breakfast on the run.

Recipe Tags:

Chilling Time: A few hours

Preparation Time:

Cooking Time:

Portions: 2

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Ingredients

Base:

  • 3/4 cup (175 mL) granulated sugar
  • 1/4 cup (50 mL) orange juice
  • 4 cups (1 L) chopped fresh Ontario Rhubarb

Rhubarb Yogurt Smoothie:

  • 1/4 cup (50 mL) rhubarb base
  • 3/4 cup (175 mL) plain or vanilla yogurt or fruit flavour yogurt

Pick-A-Fruit + Rhubarb Milkshake:

  • 1/2 cup (125 mL) frozen raspberries or blueberries or 3/4 cup strawberries
  • rhubarb base
  • milk
  • frozen vanilla yogurt or low-fat ice cream (optional)

Instructions

Rhubarb Base: In nonreative medium saucepan, stir together sugar and orange juice. Stir in rhubarb and bring to boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes. Transfer to airtight container; let cool, cover and refrigerate for up to 1 week.

Rhubarb Yogurt Smoothie - Makes 1 serving
Stir 1/4 cup (50 mL) rhubarb base into 3/4 cup (175 mL) plain or vanilla yogurt to make fruit yogurt. Or blend with any fruit flavour - peach, strawberry, raspberry or blueberry.

Pick-A-Fruit + Rhubarb Milkshake - Makes 1 serving
Toss 1/2 cup (125 mL) frozen raspberries or blueberries or 3/4 cup (175 mL) strawberries into blender with rhubarb base and milk. For a thicker shake, add a scoop of frozen vanilla yogurt or low-fat ice cream.

Nutritional information

  • Protein: 10.0 grams
  • Fat: 3.0 grams
  • Carbohydrates: 30.0 grams
  • Calories: 187