I can vaguely recall having eaten raw rhubarb dipped in sugar as a child. Its crunchy texture and shocking tartness, and the relief that was simultaneously provided by the sugar granules.
That, of course, did not happen at home. By the time I was 7 or 8 years old, my parents had banned sugar from our house. After becoming vegetarians way ahead of their time, removing refined sugar from our life was their next move towards a healthier life. While this was not an easy change for my siblings and I (especially for my sister Geneviève who had a serious sweet tooth), it had a long-lasting effect on me. As you’ve surely noticed, I always bake (and cook) using minimal amounts of (wholesome) sweeteners.
Today’s recipe for creamy mango & rhubarb smoothie is simple and delicious. The sour taste of the raw rhubarb is counteracted not by refined sugar, but by the natural sweetness of a perfectly ripe mango.
P.S. More smoothie recipes.
Creamy Mango & Rhubarb Smoothie
- 1 ripe mango, peeled, pitted and diced
- 1 and 1/2 cup diced rhubarb (~ 3 thin stalks)
- 1/2 cup cashews, soaked in water overnight and drained (prior soaking is optional)
- 1 cup soy milk
- 1/2 cup water
- A squeeze of lime juice
- A drop of pure vanilla extract
In a blender or a 1-quart mason jar (if using an immersion blender), add the mango, rhubarb, drained cashews, soy milk, water, a squeeze of lime juice and a drop of vanilla extract.
Process until very smooth. If you prefer a thinner smoothie, add more soy milk or water. Serve topped with thin slices of raw rhubarb and a sprig of fresh mint.
Note: You could, of course, freeze the diced mango and rhubarb for a couple of hours prior to blending.
Yields 2 servings.