The day I found frozen rhubarb is one that will be commemorated. March 1st, 2011 is a day I will remember for a long time. I will forever associate it with being able to enjoy rhubarb in the winter as well as in the summer and anytime in between.
When trying to pair it with an ingredient for a smoothie I couldn’t help but think rose or orange blossom water. It seemed like a promising combination so I tried it. It was as good as I imagined, tart with a sweet, fragrant floral note to it.
Rhubarb Smoothie Recipe
1 serving
1/2 cup chopped rhubarb, fresh or frozen
1 cup plain yogurt
1 to 2 tablespoons honey
1/4 teaspoon orange blossom or rose water
3 ice cubes
Blend all the ingredients on high in an electric blender. Enjoy right away!
