Rhubarb Shake

By Melissa Clark

Published May 20, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
15 minutes, plus cooling time
Rating
5(218)
Comments
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A combination of rhubarb compote, honey, yogurt and rosewater, this is unusual shake works either for dessert or as a sweet mid-afternoon snack. Keep in mind that the redder your rhubarb, the rosier the shake. If you can only find green stalks, add a few strawberries to the pot to brighten things up. You can make the compote a week ahead, but don’t blend the shake until just before serving. It will separate if left to sit out for more than ten minutes or so.

Featured in: Yogurt Drinks, Not Too Smooth

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Ingredients

Yield:2 servings

  • ½ pound rhubarb, thinly sliced (2 cups)

  • 5 tablespoons honey, more to taste

  • 1 ½ cups Greek yogurt

  • 2 cups ice cubes

  • Rosewater, to taste

  • Finely chopped pistachios, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

56 grams carbs; 29 milligrams cholesterol; 373 calories; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 118 milligrams sodium; 17 grams protein; 52 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)

  2. Step 2

    Add rhubarb compote, yogurt, ice cubes and a few dashes of rosewater to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.

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Ratings

5 out of 5
218 user ratings
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Comments

Paul Jacobson

This is fantastic! I skipped the rosewater and still think it's amazingly tasty.

mosaic

Lovely. I make this often when rhubarb is in season. I occasionally play with variations. This morning I made half as written, half substituting frozen berries for ice and layered the two in glasses. I don’t always have rose water on hand so I’ve subbed vanilla, cinnamon, cardamom... each has been delicious, but the as written is still my favorite.

Stella

This has become a favorite when rhubarb is in season.

Michael B. Greene

Just made this drink yesterday. I suggest upping the rhubarb to 3/4 cup and to substitute maple syrup for the honey. I happened to have rose water and it adds a nice but not necessary touch.

janet

Instead of waiting for rhubarb to be in season, freeze the compote in ice cube trays. Then have it whenever you want. The frozen compote will replace the regular ice cubes in the recipe. (Also, I could see adding some mango to this, and I have some……..)

Annette

Adding ginger is another delicious option

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