Rhubarb is one of our favorite springtime vegetables. We are happy to have 4 very large rhubarb plants and can harvest enough to freeze for use during the year. But today we had a tasty treat enjoying pear and rhubarb smoothies.

Pear Rhubarb Smoothie

Serving Size: 2


for the smoothie:

  • 2 pears, peeled, cored and cut into chunks
  • 3/4 cup rhubarb syrup
  • 1/2 cup rhubarb pulp from making the syrup
  • 1 cup almond milk or other non-dairy milk
  • 2-3 tablespoons soy yogurt
  • 1/4 teaspoon ground ginger

for the rhubarb syrup:

  • 1 cup water
  • 1 cup sugar
  • 4 cups rhubarb, cleaned and cut into chunks


Pear Rhubarb Smoothie


to make rhubarb syrup:

  1. Bring the sugar and water to boil in a medium sauce pan.
  2. Add the rhubarb chunks and turn the heat down to a simmer.
  3. Cook the rhubarb until it breaks apart.
  4. Allow to cool then strain through a cheesecloth. Keep 1/2 cup of the rhubarb pulp for the smoothie.
  5. Pour the strained syrup into a bottle with a cap or lid.
  6. Keep extra rhubarb syrup refrigerated.

to make the smoothie:

  1. Mix all the ingredients together in a blender.


Rhubarb syrup is great for making smoothies, spritzers or even used as a sauce for pancakes.