It's rhubarb time again and there are countless good recipes with rhubarb, today I have a delicious strawberry-rhubarb shake for you and there are delicious oat crackers with it, I hope you like it.
Ingredients for the shake
- 300 grams of rhubarb
- 70 g maple syrup
- 250 grams of strawberries
- 600 ml soy or oat milk
- 1 tsp Roto Beet Powder (optional)
Ingredients for the oat crackers
- 150 g fine-leaved rolled oats
- 100 g maple syrup
preparation
Cut off the ends of the rhubarb stalks and pull off the tough fibers.
Cut the sticks into small pieces.
Boil the rhubarb pieces in a saucepan with 100 ml water and 70 ml maple syrup and simmer on a low flame for about 10 minutes.
Empty the cooked rhubarb into a bowl, add the beetroot powder, stir and leave to cool.
I use the beetroot because of the beautiful red color, as I said, this is optional.
Preheat the oven to 160°C for a circulating air!
Line a baking sheet with parchment paper!
Place the rolled oats in a bowl, mix well with 100 ml maple syrup and leave to stand for 20-25 minutes.
Place small heaps on the baking sheet with a spoon, press them about 2-3 mm round and flat (9-12 pieces) and bake at 160° C for about 20-25 minutes until golden brown.
Remove the crackers from the oven and let them cool on the baking sheet.
These crackers stay fresh and crunchy in a tin for about 1 week.
Wash and trim the strawberries and place in a blender along with the rhubarb and oat milk and blend until smooth.
Pour the strawberry-rhubarb shake into glasses and serve together with the crackers and enjoy, preferably in a sunny spot in the garden 🌞
