Velvety Roasted Strawberry, Rhubarb and Yogurt Smoothie with Vanilla and Oats
An original creamy smoothie in which strawberries and rhubarb are gently roasted to concentrate their flavor. They are blended with yogurt, oats, and a touch of vanilla for a velvety texture and a balanced sweet-tart profile.
Ingredients
- 200 g fresh strawberries, hulled and halved (for roasting)
- 120 g rhubarb, sliced into 3/4-inch pieces (for roasting)
- 15 ml honey (for realzar the asado)
- 5 ml vanilla extract (divided)
- 1 g ground cinnamon (optional)
- 30 g rolled oats (suaviza the textura)
- 180 g plain Greek yogurt (cold)
- 180 ml milk (cold)
- 80 g ice cubes (ajustar to taste)
- 1 g pinch of salt (equilibra sabores)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200°C / 400°F and prepare a small baking tray or ovenproof dish.
- 2
Place the strawberries and rhubarb on the tray. Add the honey, half of the vanilla extract, and the ground cinnamon, then toss well to coat the fruit evenly.
- 3
Roast for 18 to 20 minutes at 200°C / 400°F, until the strawberries are juicy and the rhubarb is tender. Remove from the oven and let cool for 5 minutes.
- 4
Add the roasted fruit with all its juices to a blender along with the oats, Greek yogurt, milk, remaining vanilla, ice, and the pinch of salt.
- 5
Blend for 45 to 60 seconds until smooth, thick, and velvety. If you prefer a thinner smoothie, add a little more milk and blend briefly again.
- 6
Taste and adjust the texture if needed. Serve immediately in 2 chilled glasses.
Chef tips
For an even silkier texture, soak the oats in the milk for 10 minutes before blending. For a more elegant presentation, reserve a spoonful of the roasted fruit to garnish the top.
Substitutions
You can replace the honey with maple syrup for a strict vegetarian version. Greek yogurt can be swapped for thick plain yogurt, and the milk for oat beverage if you want to avoid dairy, although the allergens and texture will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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