Description
Add rhubarb to your milkshake for an extra special dessert!
Ingredients
- FOR THE WHIPPED CREAM:
- 1 cup Heavy Whipping Cream
- 1 Tablespoon Granulated Sugar
- FOR THE RHUBARB:
- 2 cups Rhubarb, Cut Into 1/2 Inch Pieces
- ¼ cups Water
- ¾ cups Granulated Sugar
- FOR THE SHAKES:
- 1 pint Strawberry Sorbet (store Bought)
- 1 cup Frozen Vanilla Yogurt (store Bought)
- 1 cup Strawberries, Hulled And Cut In Half
- ¾ cups Milk
Preparation
For the whipped cream:
In the bowl of your stand mixer with the whisk attachment fixed, combine the heavy cream and granulated sugar. Whisk on medium speed for about 5-6 minutes or until soft peaks begin to form. Transfer the whipped cream to the refrigerator to chill while you prepare your smoothies.
For the rhubarb:
In a saucepan, combine the rhubarb, sugar, and water. Bring to a boil then reduce to a simmer. Cook for about 7-8 minutes, allowing the rhubarb to soften. Transfer the mixture to a blender and puree. Set aside to cool.
For the shakes:
In a blender, combine the rhubarb puree, sorbet, frozen yogurt, strawberries and milk. Blend until completely smooth. Serve in frosted glasses and top with the whipped cream.
