Rhubarb Smoothie

Rhubarb Smoothie
Smoothies are great for breakfast or an afternoon treat. The addition of orange blossom water adds a sweet floral fragrance to the tartness of the rhubarb. Toasting the nuts will add a full bodied flavor to the smoothie.

Ingredients

2 tablespoons roasted hazelnuts, pecans, or walnuts; finely chopped
1/2 cup rhubarb, chopped
1/2 cup raspberries
1 cup Greek yogurt
1 to 2 tablespoons Brown rice syrup or honey
1/4 teaspoon orange blossom water
Orange zest
1/4 cup fresh orange juice
4 ice cubes

Directions

Preheat oven to 3500
Place nuts in a small baking dish. Bake in oven for 10 to 12 minutes. Nuts will become lightly browned and have a nutty aroma.
Put rhubarb, raspberries, and yogurt in a blender; blend well. Drizzle in brown rice syrup or honey; blend. Add orange blossom water and ice; blend.
Pour into glass. Garnish with chopped nuts.

Prep time: 10 minutes
Makes: 1 serving

Nutrition Data:
Serving size 207g
Calories: 128
Total fat: 0.6g
Carbohydrates: 32.1g
Cholesterol: 0mg
Sodium: 19mg
Dietary fiber: 5.2g
Sugars: 21.1g
Protein: 2.2g
Vitamins A & C, iron, and calcium