Strawberry-Rhubarb Milkshake

Strawberry-Rhubarb Milkshake - A creamy and cold dessert featuring spring's best produce. |

Did all of that ice cream talk this morning whet your appetite for something cold?  I promised you a unique treat, and here it is! You might have had a strawberry-rhubarb pie before, but have you ever had a strawberry and rhubarb milkshake? This was my first ever time cooking with rhubarb. In fact, I’d only eaten about one bite of anything with rhubarb in it ever before. My friend Regina, who has a huge rhubarb plant growing in her yard, make a rhubarb crumble-type-thing for last year’s sangria party. I had a bite and really enjoyed the tart and interesting flavor of the rhubarb. I vowed to start experimenting with it the following spring, and that’s what I’ve done here.

Strawberry-Rhubarb Milkshake - A creamy and cold dessert featuring spring's best produce. |

I must say, rhubarb is one of the strangest foods I’ve ever encountered. While it was cooking, it filled my kitchen with the weirdest (and not necessarily most pleasant) aroma. Additionally, while sauteeing, it went from being chopped rhubarb to rhubarb mush in about three seconds flat (rhubarb mush is no problem when you’re making milkshakes, though).I know it seems a little strange to saute rhubarb and cool it down again only to make a milkshake with it, but I think it was worth it in the end. Also, if you didn’t want to go to all that trouble for only a few milkshakes, you could make a double or triple batch of the rhubarb mixture, and keep it in the fridge for up to a week. You could use it to put on top of  yogurt in the morning, or just a regular bowl of ice cream.

I’m happy to report that after sweetening the rhubarb with a little sugar, and combining it with ice cream and strawberries, all of my reservations went out the window. Maybe I was just swayed by that graham cracker crust rim. I’m a sucker for a good graham cracker crust.

Strawberry-Rhubarb Milkshake - A creamy and cold dessert featuring spring's best produce. |

Strawberry-Rhubarb Milkshake


  • 1 tablespoon vegetable oil

  • 3/4 pound fresh rhubarb, chopped (about 2-1/2 cups)

  • 1/4 cup granulated sugar, plus additional if necessary

  • 1 tablespoon honey

  • 1/3 cup graham cracker crumbs

  • 2 heaping cups hulled and chopped strawberries

  • 2 cups vanilla ice cream

  • 1-1/2 cups milk


  1. In medium saucepot, heat oil over medium heat. Add rhubarb and sugar; cook 5 to 7 minutes or until rhubarb is very soft and broken down, stirring occasionally. Transfer to refrigerator and cool completely. Note: because rhubarb varies in tartness, you may need more sugar to sweeten to your liking. As rhubarb is cooking, taste and add more sugar by the tablespoonful, if necessary.

  2. Squeeze honey onto small plate. Invert 4 glasses into honey; slide around until rims are lightly coated in honey. Place graham cracker crumbs in small bowl; twist glass rims into crumbs until coated.

  3. In blender, combine strawberries, ice cream, milk and rhubarb mixture; blend until well combined. Divide between prepared glasses and serve immediately.

This recipe originally appeared here on the NatureBox blog.

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