It is also a good make-ahead dish. Just prepare the rhubarb and keep it on the fridge until you need it.
Rhubarb and orange smoothie (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)
- 2–3 rhubarb stalks, about 175g, cut into 2cm lengths
- Finely grated zest and juice of 2 oranges
- 3–4 tsp honey
- 3–4 tbsp plain yoghurt
Put the rhubarb in a pan with the orange zest and juice, honey and 2 tbsp of water. Stir over a low heat until the honey dissolves.
Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Switch off the heat and leave to cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.)
Put the rhubarb mixture in a blender with the yoghurt and whiz until smooth. Taste and add a little more honey, if you like. Pour into 2 glasses and drink straight away.