Previous Post Next Post


Brought to you by

Strawberry-Rhubarb Milkshake

By JulieVR |

There are few sweeter treats in summer than a freshly made milkshake, and few better flavour combinations than strawberry-rhubarb, especially when those first few stalks poke their way out of the ground. This pale pink concoction is the ultimate in creamy summer sippers – simple to make, and perfect for a party.

Because rhubarb has the texture of celery, it must be cooked, softened and sweetened with the strawberries into a mixture that can be easily blended with ice cream – simply simmer chopped rhubarb, berries and sugar until you have a warm, thick compote. (To do this: chop 3-4 large stalks and 2 cups strawberries and bring to a simmer with about 1/2 cup sugar over medium heat. Cook, stirring often, until the rhubarb is soft and the mixture thickens. Taste it – if it’s too tart, add more sugar. Transfer to a bowl and refrigerate until completely chilled.)

Once chilled, put one part compote to 2 parts ice cream (i.e. 1 cup compote to 2 cups ice cream) in a blender, add a splash of milk, and pulse until well blended and smooth. Add more ice cream if it’s too liquidy; more compote or milk if it’s too thick. Serve immediately, preferably in chilled glasses or jars.

More on Babble

About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post