Stopping by with a different way to celebrate rhubarb season today. Think strawberry milk, but made with beautiful, pink stalks of rhubarb and a few lush aromatics. It comes together quickly and can be enjoyed in a number of delicious ways.
You start this recipe out by stewing the rhubarb in maple syrup, which takes no more than 10 minutes and leaves you with a delicious rhubarb ‘jam’. You could stop right there and serve it on top yogurt, porridge, granola, or various desserts (like panna cotta). Or you could go on and blend the stewed rhubarb with some dairy-free milk. You can then enjoy the rhubarb milk multiple ways – on its own with ice, poured over iced matcha for a beautiful, spring matcha latte, or you could blend it with a frozen banana or two for an out-of-this-world rhubarb smoothie.
We employ the help of rose water and cardamom to complement the tart flavors of rhubarb in this recipe, but if you don’t have those, you could entirely leave them out or add your own aromatic twist – think cinnamon, cloves, pink peppercorns, orange blossom water, etc. Hope you enjoy this easy little idea! Wishing you a great rest of your week <3
- 1 lb rhubarb - sliced diagonally into ½" to 1" pieces
- seeds from 5 cardamom pods, ground or about ½ teaspoon ground cardamom
- ¼ cup maple syrup
- 1 tablespoon edible rose water
- 1 teaspoon vanilla extract
- 3 - 3½ cups any dairy-free milk of choice
- In a medium saucepan, combine the rhubarb, cardamom, maple syrup, rose water, and vanilla extract. Bring the mixture up to a gentle simmer and cook over medium heat for about 7-10 minutes, until the rhubarb is soft and jammy. Let cool to room temperature.
- In an upright blender, combine all of the stewed rhubarb with the dairy-free milk and blend until smooth. Transfer to an air-tight container and let chill completely in the refrigerator. Serve the rhubarb milk on its own over ice, over iced matcha, or blend with a frozen banana to make it into a smoothie.