One of the best spring fruit combinations is strawberry and rhubarb.
It’s fantastic in a crumble, so why not make a crumble sundae? Surprisingly, this recipe is super healthy, and the only sugar you'll find is in the agave syrup.
With two scoops of Vanilla protein, this crumble sundae is a perfect healthy breakfast option!
Bunch of rhubarb, tops trimmed off
100g frozen banana (if you don’t have frozen you can use a fresh banana, just reduce the amount of milk)
400g frozen strawberry
250ml plant based milk
Plant based yoghurt (I like vanilla for this)
Fresh strawberries - sliced
- Start by cooking the rhubarb in an oven set at 175ºc and cook until soft, about 30 minutes. Allow to cool then transfer to a blender with a little drizzle of agave syrup and blend until smooth. Taste and add a bit more agave syrup if you would like it a bit sweeter, however you still want a bit of tartness. Set the sauce aside until you are ready to make the sundae.
- In a blender combine the frozen banana, frozen strawberries and milk. Blend until smooth, adding extra milk if required. Once smooth add the protein and blend again.
- In a tall glass, layer up your sundae with yoghurt, sliced strawberries, rhubarb sauce, granola and the blended frozen strawberry. Continue layering until you either run out of the blended frozen strawberry mixture or your glass is nearly full. Finish with yoghurt, rhubarb sauce, fresh strawberries and granola. Serve with a long spoon.
Thanks to @beatonjamie for the recipe!