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🍽️ Refreshing Rhubarb Yogurt Smoothie with Rose Water

173 kcal · 30 min · 4 servings

Ingredients

• 400 g rhubarb
• 100 ml water
• 40 g sugar
• 400 g soy yogurt
• 1 tbsp grenadine
• 3 tbsp rose water (organic)
• lemon juice
• red decorative sugar

Instructions

1. 1. Rinse the rhubarb under running water.
2. 2. Peel off the thin outer skin from the stalks.
3. 3. Cut the rhubarb into small, bite-sized pieces.
4. 4. Put the sugar and 100 milliliters of water into a pot.
5. 5. Bring the sugar-water mixture to a boil.
6. 6. Add the rhubarb pieces to the pot.
7. 7. Place a lid on the pot.
8. 8. Cook the mixture for about 5 minutes.
9. 9. Remove the pot from the heat.
10. 10. Let the rhubarb mixture cool down.
11. 11. Put the cooled rhubarb, the yogurt, the grenadine syrup, and the rose water into a blender.
12. 12. Puree the ingredients until smooth.
13. 13. Pour the smoothie into a bowl.
14. 14. Place the bowl in the refrigerator for about 1 hour.
15. 15. Brush the rims of the drinking glasses with lemon juice.
16. 16. Dip the moist glass rims into the red decorative sugar.
17. 17. Fill the cold smoothie into the prepared glasses.
18. 18. Serve the smoothie immediately.

Nutrition per serving

• kcal: 173
• Protein: 6 g · Fett/Fat: 3 g · Carbs: 31 g