, , , , ,

Today: a recipe from Clea‘s book on rhubarb.

For 2 big glasses:
– 9 oz rhubarb
– 1 cup + 4 tbsp almond milk
– 8 ice cubes
– 20 mint leaves
– 2 tsp agave syrup

In a covered sauce pan, cook the rhubarb with a little water, for about 10 minutes. Let the rhubarb cool.

Milk first, put everything in your blender and, well, blend ;-)

The drink is really refreshing for a hot day. Nevertheless, I could feel the mint way too much for my taste and anyway more than the rhubarb, so I would reduce the number of mint leaves a bit next time. But the drink was still very good and I didn’t miss a drop!