Rhubarb smoothie with custard and granola

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.

First published in 2015
share recipe:

Ingredients

Metric

Imperial

Equipment

  • Blender
  • 6 glass tumblers

Method

1
Add the rhubarb to a bowl with 4 tbsp of honey and the orange juice, leave to marinate for a minimum of 1 hour
2
Pour the contents of the bowl into a saucepan over a medium heat and simmer until the rhubarb is soft, approximately 4-6 minutes
3
Drain the rhubarb, honey and orange through a colander, reserving the syrup. Chill the syrup in the fridge until cool
4
Meanwhile, preheat the oven 175°C/gas mark 4 and line a baking tray with parchment paper
5
In a bowl, mix the granola with the remaining honey
  • 10 tbsp of granola
  • 2 tbsp of honey
6
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
7
Just before serving, add the cold rhubarb, syrup, strawberry ice cream and 2 ice cubes to a blender and blitz until smooth
8
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
First published in 2015
share recipe:

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Spring
Spring
Rhubarb
Rhubarb
Smoothie
Smoothie
How to cook morels
How to cook morels
Adam Byatt
Adam Byatt
Emily Watkins
Emily Watkins
Load more