This is from café@home by Julie Le Clerc.
Serves 2
Ingredients
- 1 cup roughly chopped rhubarb
- ¼ cup cold water
- 1 pear, peeled, cored and roughly chopped
- ½ cup crushed ice
- 1 cup thick plain yoghurt
- 2-3 tablespoons honey
Method
Place rhubarb in a saucepan with cold water. Cover and cook over a gentle heat for 5 minutes or until the rhubarb is tender. Remove to cool.
Place cold rhubarb and remaining ingredients in a blender or food process and blend until smooth, adding the honey to taste. Chill well. Serve in cold glasses with straws.
Experiment with milk, soy milk, buttermilk, almond milk and with raspberries and strawberries with bananas.
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