With just 6 ingredients, it’s so quick to whip up this healthy vegan breakfast smoothie bowl which has the sweet tang of strawberry rhubarb pie. Topped with your favorite granola, each bite has that fruit mixed with crust deliciousness.

On my way home from a run one morning, I stumbled on an abandoned rhubarb plant hidden in some tall grass. To my delight, the plant was in good shape with bright red stalks flecked with stripes of pale green. Score! I had hit the culinary jackpot. 10 minutes and 10 pounds of rhubarb later, I was in my kitchen washing, chopping, and freezing multiple bags of tangy rhubarb. Being early summer, it was time to start creating all things strawberry rhubarb. That sweet/tart flavor from ruby red rhubarb and fresh from the patch strawberries is a match made in heaven. You get all that yumminess in this raw vegan strawberry rhubarb pie smoothie bowl. It’s just like eating pie for breakfast!

Why I can’t stop making this vegan smoothie bowl:

Raw, we’re talking loads of fiber here
Perfect balance of sweet and tart flavor
Quick and easy to make
Delicious, like spooning up pie for breakfast

Ingredients for Strawberry Rhubarb Pie Smoothie Bowl

Ingredients:

o   2 cups (230 grams) of rhubarb, chopped (about 2 medium stalks)
o   2 large ripe **bananas**
o   2 cups (230 grams) of fresh strawberries
o   1 sweet **apple**, cored and quartered
o   ½ cup (45 grams) of **rolled oats** (use gluten-free rolled oats to make it GF)
o   3 large medjool dates, pitted
Fresh strawberries and your favorite **granola** for topping

Makes 2-3 bowls. Click on the ingredients in bold to see what I use.

Method for making Strawberry Rhubarb Pie Smoothie Bowl

Steps 1-2:

1. First, cook your rhubarb by placing it in a microwave safe dish and cook for 3 minutes or until soft. It will shrink and look stringy. You can also cook rhubarb in a small pot on the stovetop. Let cool. (I speed this up by putting it in the freezer while I gather my other ingredients.)
2. Next, add the rhubarb, bananas, strawberries and apple to a blender container, followed by the oats and dates.

Step 3:

3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step 4:

4. Pour the sweet, tangy mixture which will be the consistency of loose oatmeal into two or three bowls and top with fresh strawberries and your favorite granola.

Enjoy as a quick and refreshing breakfast or a healthy dessert or snack!

Note: For a thicker bowl, use frozen strawberries and bananas.

Here’s more smoothie bowl fun for you to enjoy:

The Cinco de Mango Smoothie Bowl

The Beet Party Smoothie Bowl

The Cherry Blossom Smoothie Bowl

You can check out all my smoothie bowl recipes by clicking here.

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Yield: 3 Bowls

Author: Carol Clayton

Strawberry Rhubarb Pie Smoothie Bowl (Raw Vegan)

With just 6 ingredients, it’s so quick to whip up this healthy vegan breakfast smoothie bowl which has the sweet tang of strawberry rhubarb pie. Topped with your favorite granola, each bite has that fruit mixed with crust deliciousness.

Prep time: 10 MinTotal time: 10 Min

Ingredients

2 cups (230 grams) of rhubarb, chopped (about 2 medium stalks)
2 large ripe bananas
2 cups (230 grams) of fresh strawberries
1 sweet apple, cored and quartered
½ cup (45 grams) of rolled oats (use gluten-free rolled oats to make it GF)
3 large medjool dates, pitted

Instructions

First, cook your rhubarb by placing it in a microwave-safe dish and cook for 3 minutes or until soft. It will shrink and look stringy. You can also cook rhubarb in a small pot on the stovetop. Let cool. (I speed this up by putting it in the freezer while I gather my other ingredients.)
Next, add the rhubarb, bananas, strawberries, and apple to a blender container, followed by the oats and dates.
Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Pour the sweet, tangy mixture which will be the consistency of loose oatmeal into two or three bowls, and top with fresh strawberries and your favorite granola.

Notes

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

284.11

Fat (grams)

1.83

Sat. Fat (grams)

0.33

Carbs (grams)

68.82

Fiber (grams)

10.56

Net carbs

58.25

Sugar (grams)

40.03

Protein (grams)

4.86

Sodium (milligrams)

6.98

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Strawberry Rhubarb Pie Smoothie Bowl / Raw, Vegan