Today was not a good day, so naturally I made milkshakes.
I got home from work today, walking in the front door expecting to smell the amazing chicken cooking in my crockpot… nothing. Why you ask? Because I never plugged it in during my haste to get to work on time this morning (oh yeah, beauty AND brains, not so much).
Anyways, during my usual stalking of my favorite food bloggers I saw a recipe for a rhubarb milkshake and, having all the ingredients on hand I figured, it’s just not right to ignore this sign from The Good Lord Above. So here we go!
This glorious recipe is by Jodi Moreno and her amazing site whats cooking good looking. Check out this and all her other beautifully delicious recipes.
1 large / 2 small milkshakes
5-6 rhubarb stalks, trimmed and diced
2 tablespoons of maple syrup
1 teaspoon of vanilla
a pinch of sea salt
2 cups of nut milk
1 banana frozen
a pinch of cinnamon
a pinch or two of nutmeg
a handful or two of ice
optional (if you want to make this more of a sweet treat or dessert): a scoop or two of non-dairy ice cream, and a sprinkle of shredded coconut
- Pre-heat the oven to 400º
- Place the diced rhubarb on a parchment lined baking sheet and toss with the maple syrup and vanilla. Bake for 20-30 minutes, until the rhubarb is very tender and broken down. Set aside in a small container, and allow to cool.
- Add the nut milk, banana, cinnamon, and nutmeg to the blender. Add in 1/4 cup of the rhubarb. If you have extra rhubarb, you are welcome to add it to the milkshake or you can save it in an air-tight container in the fridge and use it over ice cream or toast or any other way you choose.
- Blend on high until smooth. Add in the ice and blend again until smooth. Taste and adjust the seasoning as necessary, and feel free to add more milk if you want a thinner consistency.
- Pour into a tall glass and (if you like) finish with a small scoop of vanilla non-dairy milk and a sprinkle of coconut and nutmeg (if you choose). Enjoy.