With a delectable mix of colours and textures, this gourmet smoothie by Bruno Loubet makes a particularly good treat throughout the seasons, though English rhubarb is at its best mid-winter through to late spring.
In a small bowl add the 4tbsp of honey, rhubarb and the orange juice and leave to marinate for 1 hour.
Fun fact: despite taking centre stage in desserts, rhubarb is actually a vegetable!
Over a medium heat, pour the contents into a saucepan and simmer for approximately 4-6 minutes or until the rhubarb is soft.
Seperate the syrup from the mixture by draining the rhubarb, honey and orange through a colander. Place the syrup in the fridge to chill.
Preheat the oven to Gas Mark 4, 175°C, fan 155°C and line a baking tray with nonstick baking paper.
In another bowl, coat the remaining granola with honey – this would be a great task for your little helpers to take control of.
Place all of the granola mix onto the baking tray and place into the oven for 2 minutes. Remove, mix well and then place back into the oven for a further 2 minutes. Leave to cool.
Before serving, add 2 ice cubes, strawberry ice cream and the cold rhubarb syrup into a blender and pulse until smooth.
Pour the smoothie mixture into glasses and add a delicate layer of custard - so that it doesn't sink. Sprinkle with the granola and serve immediately.
If you wish to make the smoothie healthier try swapping the custard for low-fat yogurt instead.
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