Bruno Loubet's rhubarb smoothie topped with custard and granola recipe

  • Serves 6
  • 25mins to prepare, 1hr to marinade, 1hr to cool 15mins to cook
  • 274 calories / serving
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(h)rhubarb smoothie topped with custard and granola Great British Chef TESCO

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.

Cooking tip

If you wish to make the smoothie healthier try swapping the custard for low-fat yogurt instead.

See all Cooking with Kids recipes 

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  • Ingredients

  • 500g (1lb) rhubarb, chopped
  • 6tbsp honey
  • 50ml (2fl oz) orange juice
  • 10tbsp granola
  • 400g (13oz) strawberry ice cream
  • 220ml (7fl oz) custard
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  • Energy 1152kj 274kcal 14%
  • Fat 7.9g 11%
  • Saturates 2.2g 11%
  • Sugars 32g 36%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 43.5g Protein 5.5g Fibre 3.4g

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