Bruno Loubet rejuvenates the traditional smoothie by adding in a layer of custard and a crunchy granola topping. This is a great recipe to make with children and produces a fun and healthy breakfast or snack.
Serves: 6
Preparation: 45 minutes plus marinating and chilling time
Ingredients
● 500g rhubarb, chopped
● 50ml orange juice
● 6 tbsp honey
● 10 tbsp granola
● 400g strawberry ice cream
● 2 ice cubes
● 220ml custard
Method
● Put the rhubarb, orange juice and 4 tbsp of honey in a bowl and leave to marinate for at least 1 hour. Transfer the mixture to a saucepan and simmer on a medium heat until the rhubarb is soft, about 4-6 minutes.
● Use a colander to drain the rhubarb, orange and honey, reserving the syrup. Leave the syrup in the fridge until cool.
● Set the oven to 175°C/gas mark 4 and line a baking tray with parchment paper.
● Mix the granola and remaining honey together in a bowl.
● Put the granola mix on the baking tray and cook it in the oven for 2 minutes. Remove from the oven, mix well and put it back in for another two minutes. Leave to cool.
● Just before serving, place the rhubarb, ice cream, syrup and two ice cubes in a blender and blitz until smooth.
● Spoon a layer of custard between six serving glasses and pour the ice cream mixture carefully on top so that it doesn't sink. Top with granola and serve straight away.
