With a crunchy granola topping and layers of custard and iced rhubarb, Bruno Loubet's dish isn't your average smoothie recipe. For a decadent start to the day, cook the rhubarb the night before so all that's needed is quick blitz in the blender in the morning.
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Add the rhubarb to a bowl with 4 tbsp of honey and the orange juice, leave to marinate for a minimum of 1 hour
1 1/8 lb of rhubarb
4 tbsp of honey
1 2/3 fl oz of orange juice
Pour the contents of the bowl into a saucepan over a medium heat and simmer until the rhubarb is soft, approximately 4-6 minutes
Drain the rhubarb, honey and orange through a colander, reserving the syrup. Chill the syrup in the fridge until cool
Meanwhile, preheat the oven 347°F/gas mark 4 and line a baking tray with parchment paper
In a bowl, mix the granola with the remaining honey
10 tbsp of granola
2 tbsp of honey
Place the granola mix on the baking tray and cook in the oven for 2 minutes. Then remove, mix well and place back in the oven for another 2 minutes. Set aside to cool
Just before serving, add the cold rhubarb, syrup, strawberry ice cream and 2 ice cubes to a blender and blitz until smooth
14 1/8 oz of strawberry ice cream
2 ice cubes
7 1/2 fl oz of custard
Pour the ice cream smoothie mixture into serving glasses and delicately add a layer of custard - so that it doesn't sink. Top with the granola and serve immediately. You could also add a sprinkling of desiccated coconut or drizzle of honey to finish
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