Strawberry rhubarb soy yogurt smoothie

Ingredients

For 1 serving

• Rhubarb80 g
• Strawberries100 g
• Soy yogurt125 g
• Silken tofu100 g
• Maple syrup1 teaspoon

Contains: soy,

In season: April – June

Method

1. Wash the rhubarb, trim the ends, discard any leaves (they are toxic) and cut the stalks into roughly 1 cm pieces.
2. Put it in a small pan with a spoonful of water, cover and cook over a low heat for 8 minutes, stirring now and then, until it falls apart; transfer to a bowl and let it cool.
3. Meanwhile wash the strawberries, remove the green stalks and halve them; drain the silken tofu.
4. Blend the cooled rhubarb with the strawberries, soy yoghurt, tofu and maple syrup for about a minute, until smooth and pink; serve cold.