Usually, the only way you get to experience the delicious combination of strawberries and rhubarb is in a pie.
We took the tangy-sweet combo and created a healthy way to enjoy it, in a refreshing soup.
Not only is it filled with plant-based nutrients, but the Greek yogurt provides protein and probiotics, for a bonus gut health boost. And fresh mint makes it even fresher.
INGREDIENTS
- 2 16 ounce bags frozen strawberries
- 2 16 ounce bags frozen rhubarb
- ¼ cup orange juice
- 1 tablespoon agave
- 1/4 cup Greek yogurt, divided
- 2 mint leaves
DIRECTIONS
- Pour water into pot (just enough to coat bottom).
- Pour in strawberries and rhubarb.
- Cook on low flame until fruit softens (30-40 minutes).
- Add orange juice and agave.
- Mash fruit with spoon and mix.
- Use immersion blender to puree.
- Serve cold with spoonful of yogurt and fresh mint leaves on top.
WHY WE LOVE THIS RECIPE
The compounds that give rhubarb its vibrant color come mainly from its powerful antioxidants, and strawberries are known for their do-it-all anti-inflammatory properties. They’re a dynamic duo, both in nutrients and flavor.
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RECENT RECIPES
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