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

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

Directions

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.
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.
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.