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Low-Carb Strawberry & Rhubarb Pie Smoothie

Rhubarb is one of the strangest vegetables and is more known to be used as fruit. It's quite sour and you usually have to add a lot of sugar to beat that taste. However, you can achieve the same by mixing rhubarb with strawberries and low-carb sweeteners such as Stevia or Erythritol. This smoothie is inspired by the strawberry rhubarb pie, which is one of my favourite summer pies.

Preparation time


Nutritional values (per serving):

8.6 grams 6.1 grams 14.2 grams 31.8 grams 10.1 grams 392 calories
Total Carbs14.7grams
Net Carbs8.6grams
of which Saturated10.1grams
Magnesium96mg(24% RDA)
Potassium508mg (25% EMR)

Macronutrient ratio: Calories from carbs (9.1%), protein (15.1%), fat (75.9%)

Ingredients (per serving):

Note: Due to the slight risk of Salmonella or other food-borne illness, you should use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


Making this smoothie is very simple: Place all the ingredients into a blender and pulse until smooth. That's it!

Strawberries & Low-carb diet...

This succulent and fragrant fruit is flavourful and low in carbs. Strawberries, like blueberries and other berries, are relatively low in carbs, but you need to be careful not to exceed your carbs limit. The carbs content in strawberries is about 1.7 grams of net carbs per oz (~ 30g). Strawberries are also beneficial for our health: they have the ability to protect cells against cervical and breast cancer thanks to their content of phytochemicals and antioxidants. They may also protect the brain and improve memory. Based on the USDA Nutrient Data Laboratory, they contain calcium, magnesium, potassium, phosphorus and are high in vitamin C. Unfortunately, based on the Environmental Working Group's report, strawberries are one of the twelve most contaminated on the list of fruits and vegetables for 2013. Therefore, it is advisable to get them from your local farmer in their organic form.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

Thank you for your recipes! Just wondering whether you cook rhubarb first before blending as I've always believed it was poisonous uncooked. I have loads in my garden which I use for crumble, but never tried it raw before! Xxx


Hi Kymmie, there is indeed a small amount of oxalic acid but it's much lower in the stalks than what is found in the leaves. You would have to eat large amounts of the leaves to get to a toxic level.


per this for one?


Hi Sophie, yes it is Smile


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