Rhubarb Sauce, Smoothies and Shakes

A versatile rhubarb sauce is good to have on standby to serve over cake or frozen vanilla yogurt or low-fat ice cream; or warm with pancakes or waffles. Keep the base in the fridge and whirl with fruit and milk or frozen yogurt for a fast breakfast on the run.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Makes: 2 servings


Rhubarb base: 
Granulated sugar

3/4 cup (175 mL)

Orange juice

1/4 cup (50 mL)

Chopped fresh Ontario rhubarb

4 cups (1 L)

Rhubarb Yogurt Smoothie:
Rhubarb base

1/4 cup (50 mL)

Plain or vanilla yogurt or fruit flavour yogurt

3/4 cup (175 mL) 

Pick-A-Fruit + Rhubarb Milkshake:
Frozen raspberries or blueberries or 3/4 cup strawberries

1/2 cup (125 mL) 

Rhubarb base




Frozen vanilla yogurt or low-fat ice cream (optional)



  1. Rhubarb Base: In nonreative medium saucepan, stir together sugar and orange juice. Stir in rhubarb and bring to boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes. Transfer to airtight container; let cool, cover and refrigerate for up to 1 week.
  2. Rhubarb Yogurt Smoothie - Makes 1 serving: Stir 1/4 cup (50 mL) rhubarb base into 3/4 cup (175 mL) plain or vanilla yogurt to make fruit yogurt. Or blend with any fruit flavour - peach, strawberry, raspberry or blueberry.
  3. Pick-A-Fruit + Rhubarb Milkshake - Makes 1 serving: Toss 1/2 cup (125 mL) frozen raspberries or blueberries or 3/4 cup (175 mL) strawberries into blender with rhubarb base and milk. For a thicker shake, add a scoop of frozen vanilla yogurt or low-fat ice cream.

© – Source: Foodland Ontario, 2009.

Nutrition Information per serving: 

Calories: 167 kcal

Protein: 6 g

Fat: 3 g

Carbohydrate: 31 g

Fibre: 1 g

Sodium: 78 mg

Calcium: 210 mg

Iron: 0.2 mg

Last Update – September 5, 2017

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