Rhubarb Shake

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.

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    371 calories; 11 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 51 grams sugars; 16 grams protein; 28 milligrams cholesterol; 116 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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. 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.

15 minutes, plus cooling time