Strawberry Rhubarb Pie

The Strawberry Rhubarb Pie smoothie captures the nostalgic essence of the classic American dessert in a nutritious, drinkable format.
This vibrant pink creation combines the sweet juiciness of strawberries with the tart, tangy notes of cooked rhubarb, creating a perfect balance that's accented with warm vanilla, aromatic cinnamon, and a hint of graham cracker for that authentic pie experience.
Unlike the sugary dessert that inspired it, this smoothie delivers the familiar flavor profile while providing substantial nutritional benefits, including antioxidants, fiber, and protein, making it a guilt-free way to enjoy a beloved flavor combination.
Perfect for breakfast, as a healthy dessert alternative, or anytime you're craving something sweet yet nourishing, the Strawberry Rhubarb Pie smoothie satisfies your dessert cravings while supporting your wellness goals.


- Rich in vitamin C and antioxidants from strawberries that support immune function
- Contains rhubarb which provides vitamin K for bone health
- Features fiber for digestive health and blood sugar regulation
- Provides protein from yogurt that supports muscle maintenance and satiety
- Includes oats which contain beta-glucans for heart health


1 cup fresh or frozen strawberries
1/2 cup cooked rhubarb (about 1 stalk, chopped and simmered until soft)
1/2 cup vanilla yogurt (Greek or plant-based)
1/4 cup rolled oats
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon honey or maple syrup (adjust to taste)
2 graham crackers, broken into pieces
3/4 cup almond milk or oat milk
Ice cubes (if using fresh berries)


Strawberries: Excellent source of vitamin C, providing more than 100% of daily needs in one cup. Contain anthocyanins and ellagic acid, which have anti-inflammatory and antioxidant properties. Provide manganese for bone health and metabolic function. Offer fiber for digestive health and blood sugar regulation.
Rhubarb: Rich in vitamin K, essential for bone health and blood clotting. Contains antioxidants including anthocyanins. Provides calcium for bone strength. Offers dietary fiber that supports digestive health.
Vanilla Yogurt: Provides protein for muscle maintenance and satiety. Contains probiotics that support gut health and immunity. Delivers calcium and phosphorus for bone health. Greek yogurt varieties offer additional protein and reduced sugar.
Rolled Oats: Contain beta-glucans, soluble fiber that may lower cholesterol. Provide complex carbohydrates for sustained energy. Offer manganese, phosphorus, and magnesium. Support heart health through fiber and plant compounds.
Vanilla Extract: Contains small amounts of antioxidants including vanillin. May have mild mood-enhancing properties through its pleasing aroma. Adds depth of flavor without added sugar.
Cinnamon: Contains powerful antioxidants including polyphenols. May help regulate blood sugar by improving insulin sensitivity. Has anti-inflammatory and antimicrobial properties. Supports heart health through various mechanisms.
Honey/Maple Syrup: Provides natural sweetness with additional antioxidants. Honey has antimicrobial properties and may soothe sore throats. Maple syrup contains minerals including manganese and zinc. Both offer a lower glycemic impact than refined sugar.
Graham Crackers: Provide a touch of authentic pie flavor. Contain whole grains when made with whole wheat flour. Add a satisfying texture element. Contribute small amounts of iron and B vitamins.
Almond/Oat Milk: Offers vitamin E (almond milk) for skin health and antioxidant protection. Provides a dairy-free base with fewer calories than cow's milk. Often fortified with calcium and vitamin D for bone health. Oat milk contains additional beta-glucans for heart health.


Calories: Approximately 310
Protein: 11g
Carbohydrates: 55g
Fiber: 8g
Fat: 6g (primarily healthy unsaturated fats)
Key vitamins and minerals: Vitamin C, Vitamin K, Calcium, Manganese, Potassium
Antioxidants: Anthocyanins, ellagic acid, polyphenols


- High-speed blender
- Small saucepan (for cooking rhubarb)
- Measuring cups and spoons
- Cutting board and knife
- Serving glasses


1. First, prepare the rhubarb: Wash, trim ends, and cut 1 fresh rhubarb stalk into 1/2-inch pieces (about 1 cup raw). Place in a small saucepan with 2 tablespoons water and 1 teaspoon honey. Simmer covered on low heat for 5-8 minutes until soft. Cool completely.
2. Add almond or oat milk to the blender first.
3. Add yogurt, strawberries, cooled cooked rhubarb, rolled oats, vanilla extract, cinnamon, and honey or maple syrup.
4. Add graham cracker pieces.
5. Add ice if using fresh berries.
6. Blend on low speed first, then increase to high until smooth and creamy (about 45-60 seconds).
7. Taste and adjust sweetness as needed - rhubarb can be quite tart.
8. If too thick, add more milk; if too thin, add more ice or frozen strawberries.

Total preparation time: 20 minutes (including rhubarb cooking and cooling time)


- Serve in a chilled glass with a fresh strawberry on the rim
- Top with a sprinkle of crushed graham crackers for texture
- Add a dollop of yogurt and a dash of cinnamon on top for visual appeal
- For a dessert version, serve in a small mason jar with a layer of granola on top
- Pair with a few sliced almonds for added protein and healthy fats


- Best consumed immediately after preparation for optimal texture and flavor
- Can be stored in an airtight container in the refrigerator for up to 24 hours
- The oats will continue to absorb liquid, so additional milk may be needed before consuming stored smoothie
- Separation is normal; shake or re-blend before consuming
- Not recommended for freezing due to textural changes in the oats and graham crackers


Protein boost: Add 1 scoop of vanilla protein powder or 2 tablespoons of Greek yogurt
Vegan version: Use plant-based yogurt, maple syrup instead of honey, and check graham crackers for honey/dairy
Nut-free option: Use oat milk and ensure graham crackers are nut-free
Higher fiber: Add 1 tablespoon of chia seeds or ground flaxseed
Lower sugar: Reduce honey/maple syrup and use unsweetened yogurt
Gluten-free: Use certified gluten-free oats and substitute graham crackers with 1 teaspoon of almond meal plus a pinch of cinnamon


- Excellent as a nutritious breakfast that feels like a treat
- Perfect as a healthy dessert alternative to satisfy sweet cravings
- Great as a post-workout recovery drink when protein powder is added
- Ideal during strawberry and rhubarb season in late spring/early summer
- Wonderful as a special weekend breakfast or brunch option


Antioxidant protection: The combination of strawberries and rhubarb provides a wealth of antioxidants, including anthocyanins and ellagic acid, which help neutralize free radicals in the body, potentially reducing oxidative stress and inflammation. These compounds may help protect cells from damage and reduce the risk of chronic diseases.
Digestive health support: With approximately 8g of fiber per serving, this smoothie supports healthy digestion and regular elimination. The fiber from strawberries, rhubarb, and oats feeds beneficial gut bacteria and helps maintain digestive system health, which is increasingly linked to overall wellness and immune function.
Blood sugar regulation: The fiber, protein, and healthy fats in this smoothie help slow the absorption of sugars, providing more stable blood glucose levels than the traditional pie would offer. Cinnamon may further support healthy blood sugar levels through improved insulin sensitivity.
Bone health enhancement: Rhubarb is an excellent source of vitamin K, which plays a crucial role in bone metabolism and helps improve calcium absorption. Combined with the calcium from yogurt (and fortified plant milks), this smoothie offers valuable bone-supporting nutrients.
Heart health support: The beta-glucans in oats have been shown to help lower cholesterol levels, while the potassium in strawberries and rhubarb supports healthy blood pressure. The antioxidants in these fruits may also help reduce inflammation in blood vessels, supporting overall cardiovascular health.
Immune system boost: The high vitamin C content from strawberries supports immune cell function and acts as an antioxidant. The probiotics in yogurt further support immune function through gut health, as approximately 70% of the immune system resides in the gut.


- Only use the stalks of rhubarb, as the leaves contain high levels of oxalic acid and are toxic
- Those with oxalate-related kidney stones should consume rhubarb in moderation
- Individuals taking blood thinners should consult their healthcare provider due to the vitamin K content in rhubarb
- Those with dairy allergies should use plant-based yogurt alternatives
- People with celiac disease should ensure all ingredients are certified gluten-free


- Fresh rhubarb can be quite fibrous; ensure it's fully cooked and soft before blending
- Frozen strawberries often provide a better value and consistent sweetness than off-season fresh ones
- Cooking a larger batch of rhubarb and freezing in portions makes future smoothie preparation much quicker
- A high-powered blender works best to fully incorporate the oats for the smoothest texture
- The tartness of rhubarb varies greatly; adjust sweetener accordingly after tasting


Spring Version: Use fresh, in-season strawberries and rhubarb at their peak for the most vibrant flavor. Add 1/4 cup of fresh strawberries on top for a chunky texture and 1 tablespoon of fresh mint for brightness.

Summer Version: Blend with a few ice cubes for a more refreshing experience. Consider adding 1/4 cup of fresh raspberries for additional summer berry flavor and a splash of lemon juice for brightness.

Fall Version: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon of nutmeg and a pinch of allspice for warming autumn spices. Consider using frozen rhubarb prepared during spring.

Winter Version: Add 1 tablespoon of almond butter or cashew butter for extra richness and warming properties. Use frozen fruits, increase vanilla to 1 teaspoon, and consider warming the milk slightly before blending for a less chilling effect.


Digestive Support: Add 1 tablespoon of ground flaxseed, 1/2 teaspoon of ginger powder, and substitute the milk with kefir for additional probiotics and digestive enzymes.

Heart Health: Increase oats to 1/3 cup, add 1 tablespoon of ground flaxseed, omit graham crackers, and use unsweetened almond milk for a cholesterol-friendly version.

Blood Sugar Balance: Reduce honey to 1 teaspoon, add 1 tablespoon of chia seeds, 1 tablespoon of almond butter, and increase cinnamon to 1 teaspoon for better glycemic response.

Bone Strength: Use calcium-fortified plant milk, add 1 tablespoon of tahini (sesame butter), and include 1/4 cup of kale (the strawberry color will mask it) for additional calcium and vitamin K.

Inflammation Fighter: Add 1/2 teaspoon of turmeric with a pinch of black pepper, substitute half the strawberries with tart cherries, and include 1 tablespoon of hemp seeds for anti-inflammatory omega-3s.


Q: Can I use frozen rhubarb instead of cooking fresh rhubarb?
A: Yes, frozen rhubarb works well in this recipe and saves preparation time. If using frozen rhubarb, you have two options:
1. Thaw completely and drain excess liquid before using (this is best if the rhubarb was frozen raw)
2. If using pre-cooked frozen rhubarb, simply thaw and use directly in the recipe
Many people freeze rhubarb when it's in season for year-round use. If freezing your own, it's best to cook it first for this smoothie application. Measure out 1/2 cup portions before freezing for convenience.

Q: I've never cooked with rhubarb before. Any safety tips?
A: The most important safety tip with rhubarb is to only use the stalks and discard all leaves, as the leaves contain high concentrations of oxalic acid, which is toxic. Other tips:
• Rhubarb stalks are safe to eat when cooked
• Look for firm, crisp stalks with good color (redder varieties are typically sweeter)
• Wash thoroughly before using
• Fresh rhubarb should be stored in the refrigerator, wrapped loosely in plastic, and used within a week
• If the stalks are stringy, remove the strings by peeling them away as you would with celery

Q: Can I make this smoothie without cooking the rhubarb first?
A: It's not recommended to use raw rhubarb in smoothies for several reasons:
• Raw rhubarb has an extremely tart, astringent taste that can overpower other flavors
• The fibrous texture of raw rhubarb is difficult to break down in a blender
• Cooking breaks down some of the oxalic acid in rhubarb, making it more digestible
• Cooked rhubarb blends more smoothly and integrates better with other ingredients
The brief cooking time (5-8 minutes) is well worth it for the improved flavor and texture of your smoothie.

Q: What if I can't find fresh or frozen rhubarb?
A: If rhubarb is unavailable, there are several alternatives that can still capture the tart-sweet flavor profile of this smoothie:
• Substitute with 1/2 cup of tart green apple (Granny Smith) plus 1 tablespoon of lemon juice
• Use 1/4 cup of cranberries (fresh or frozen) plus 1/4 cup of strawberries
• Try 1/2 cup of tart cherries with a squeeze of lemon juice
• Consider using 1/3 cup of gooseberries if available
These alternatives won't perfectly replicate the unique flavor of rhubarb, but they'll provide a similar tart contrast to the sweet strawberries.

Q: Is this smoothie suitable for children?
A: Yes, this smoothie is generally well-suited for children. The familiar "pie" flavor profile is appealing to many kids, and the natural sweetness from strawberries and honey makes it child-friendly. For younger children:
• Ensure the rhubarb is well-cooked and thoroughly blended for the smoothest texture
• You might want to increase the sweetener slightly as children typically prefer sweeter flavors
• Consider adding a small amount of protein powder formulated for children or extra yogurt for growing bodies
• This makes a good way to introduce children to the distinctive flavor of rhubarb in a familiar format