Kefir smoothie bowl
Gut-friendly kefir brings a tangy tartness to this vibrant breakfast bowl, topped with figs, kiwi and cashew butter
Rhubarb and kefir smoothie
Serves 2
Easy
Prep:
Cook:
Any left-over rhubarb mixture can be used as a topping for porridge or served alongside oats and yogurt – it’s easily doubled if you want to make a big batch
Skip to ingredients
- 200g rhubarbchopped
- 2 tsp maple syrup
- 2 bananaschopped
- 250ml kefir
- 200g greek vanilla yogurt
Nutrition: per serving
- kcal282
- fat11g
- saturates7g
- carbs37g
- sugars32g
- fibre3g
- protein9g
- salt0.2g
Method
step 1
Put the rhubarb in a pan with 2 tbsp of water and the maple syrup. Cover with a lid and cook over a high heat for 5-6 mins until the rhubarb has collapsed. Spread on a plate to cool – you can also make this a day ahead.
step 2
Put the bananas, kefir, yogurt and cooled rhubarb in a blender – if the rhubarb is still a little warm add a couple of ice cubes.
step 3
Blitz until smooth, taste and add more maple syrup, if you like. Divide between glasses and serve.
