Rhubarb Shake

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!

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.

I made this with goat yogurt “ice cubes” and a little water. It was great! The portions looked meager, filling less than half a highball glass, but were filling given all the yogurt. Next time I’ll add more water and serve in smaller glasses.

I love this recipe, which at this point I make mindlessly, like a rhubarb shake robot. I’m sucking it up for dessert as I read Annie Ernaux’s latest. The two pair heavenly

Well I stand corrected, at least to myself and my initial impression of this recipe's potential. I LOVE rhubarb, the tarter the better, and rarely venture outside my beloved and basic rhubarb sauce. So much rhubarb this spring lead me to try this out and wow! I made the sauce last night, and although I thought it way too sweet and honey-forward, I carried on, making the shake this morning (minus the rosewater)--YUM! So deliciously refreshing, a great breakfast treat :)

This shake is so refreshing, but we find that we most crave it during the hottest parts of the summer when rhubarb is no longer in season. We have started freezing the compote to use on hot summer afternoons. We blend the frozen compote with the yogurt and rose water and add a bit of water (not ice because the compote is already frozen) to achieve the right consistency. We always garnish with pistachios.

Absent rosewater (I've tried to learn to appreciate it over the years without success) and all good. We used garden grown rhubarb and a medium local honey so it wouldn't overpower the rhubarb but so it had its' own character too once introduced along with the rhubarb to the ice and yogurt. As 65th Street Fan points out the honey matters here. This is lovely.

about 300 cal per serving lots of protein and very tasty

This is very nice and VERY FILLING. I don't understand why anyone would skip the rosewater, it's a beautiful flavor and complements the other flavors perfectly. My only observation is that the beautiful honey flavor of the compote was not longer discernible when mixed with the ice and the yogurt. The compote itself was really special.

Added pomegranate seeds for a little punch instead of the rosewater. YUM.

Couldn't find my old bottle of rose water, so had this without any added flavorings. It was delicious! Definitely a good way to use up rhubarb from the garden. I think what really makes it is the honey.

I made the compote using the spicing in the David Tanis recipe “fresh ricotta with rhubarb, ginger, and cardamom” and then used some in a shake, following these directions. Super tasty! I will follow the advice of another commenter to add it to my seasonal fruit rotation.

Noticed that we didn't need to use all of the rhubarb 'potion' in one go. We doled it out amongst three people. My five year old exclaims: "Great taste!!!"

Overall very good, rosewater is a lovely touch.

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.