One glass of this tangy and delicious smoothie will not be enough. You will keep coming for another.
- 150g cooked rhubarb (do not use the leaves as they are poisonous)
- 80g stem ginger, chopped
- 2 tbsp ginger syrup
- 300g frozen low-fat yogurt
- Ice cubes to serve
- Extra cooked rhubarb to garnish
Place the cooked rhubarb, ginger, syrup and frozen low-fat yogurt in the blender and blend until smooth. Pour into a glass over ice and garnish.