Rhubarb Shake

By Melissa Clark

Rhubarb Shake
Andrew Scrivani for The New York Times
Total Time
15 minutes, plus cooling time
Rating
5(197)
Comments
Read comments

A combination of rhubarb compote, honey, yogurt and rosewater, this is unusual shake works either for dessert or as a sweet mid-afternoon snack. Keep in mind that the redder your rhubarb, the rosier the shake. If you can only find green stalks, add a few strawberries to the pot to brighten things up. You can make the compote a week ahead, but don’t blend the shake until just before serving. It will separate if left to sit out for more than ten minutes or so.

Featured in: Yogurt Drinks, Not Too Smooth

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 servings
  • ½pound rhubarb, thinly sliced (2 cups)
  • 5tablespoons honey, more to taste
  • 1½cups Greek yogurt
  • 2cups ice cubes
  • Rosewater, to taste
  • Finely chopped pistachios, for garnish
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)

  2. Step 2

    Add rhubarb compote, yogurt, ice cubes and a few dashes of rosewater to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.

Ratings

5 out of 5
197 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Paul Jacobson

This is fantastic! I skipped the rosewater and still think it's amazingly tasty.

mosaic

Lovely. I make this often when rhubarb is in season. I occasionally play with variations. This morning I made half as written, half substituting frozen berries for ice and layered the two in glasses. I don’t always have rose water on hand so I’ve subbed vanilla, cinnamon, cardamom... each has been delicious, but the as written is still my favorite.

Stella

This has become a favorite when rhubarb is in season.

Laurie S

I'm diabetic. Here are my changes. I didn't use honey, so rhubarb and 1/3 cup of water. When the unsweetened compote is ready, add liquid Splenda drops to taste. Careful it's strong stuff. You get it at www.sweetzfree.com. It's expensive, but for the sugar sensitive it's a godsend. Add two or three drops of Honey Extract, which you can get at www.OliveNation.com. Complete step 2 above, optionally using raspberries instead of ice, but that changes the flavor to rasp-rhub. Excellent results!

Kananaskis Kick

I used 5 tbsp of organic sugar in lieu of honey, as well as homemade yoghurt made from homemade walnut milk to veganise it and make UPF-free. (As I didn't have rosewater nor pistachios in, I omitted them.) Then end result was lovely and tangy!

Mariam

Love and highly recommend this. Like camelsamba, combined it with the spices from the David Tanis ricotta recipe. I always double the recipe but to follow this serving: 1/2lb rhubarb, 5 Tbs honey, 6 cardamom pods, 2 Tbs ginger. Heat those with the 2-3 Tbs of water; then fish out the pods after it’s cooled. I break a few of the pods open and add to the mixture when blended the yogurt and add 2-3 drops of rose water. Topping with pistachios adds a lovely crunch.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.