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  • 1 1/2 cups chopped rhubarb, stems only (about 13 ounces)
  • 1/4 cup honey
  • 1/2 cup water
  • 1 cup strawberries
  • 1/2 cup ice
  • 1/2 cup plain low-fat yogurt
  • Mint sprigs


  1. In a medium saucepan, cook rhubarb, honey and water 5 minutes. Let cool.
  2. Purée strawberries, rhubarb, ice and yogurt in a blender. Pour into 4 small glasses. Garnish with sprigs of mint.
Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.

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The recipe was originally published as Berry-Rhubarb Smoothie on

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