Roasted Strawberry Rhubarb Milkshakes are a fun way to celebrate spring fruit! Sweet and creamy with the perfect amount of tang from the rhubarb.
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Rhubarb and strawberries are some of the first fruits to pop up in the Spring, and this is one of my favorite things to do with them!
These milkshakes are all of my favorite things in one: sweet, creamy, and thick with just enough tang to cut some of the sweetness.
For all of my tips and tricks on making the perfect milkshake, check out this post on How to Make a Milkshake.
This Strawberry Milkshake is another favorite around here!
How to make a Strawberry Rhubarb Milkshake:
These are an easy treat, but there are a few tricks to make sure you see success!
- Spread your fruit into an even layer — this shouldn’t be difficult if you are using a baking sheet and only making enough for two milkshakes. Leaving your fruit a little space will help it to roast more quickly.
- The sugar isn’t entirely necessary, but it does help the fruit to caramelize and gives it incredible flavor!
- Place all ingredients in the blender in the order listed, in order to ensure a smooth and creamy milkshake.
- If you like your milkshakes super thick, start with ¼ cup milk and adjust from there.
- Process until smooth, stopping and stirring if necessary so that everything is evenly incorporated.
Do I have to roast the fruit?
Not necessarily, but the rhubarb does need to be cooked so that it is soft enough to blend nicely.
Roasting the fruit brings out such incredible flavor that I would never skip it!
It’s easy to do and takes just a few minutes.
If necessary, you can also saute in a skillet for 15-20 minutes until softened.
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Roasted Strawberry Rhubarb Milkshakes
- 1 cup fresh chopped rhubarb (frozen would also work)
- 1 cup fresh chopped strawberries (frozen might also work)
- 1 tbsp sugar
- 2 cups french vanilla ice cream
- ½ teaspoon drops vanilla extract
- ½ cup milk
- whipped cream for garnish
- Preheat oven to 400 degrees F.
- Cover a baking sheet with tin foil and spray with non-stick spray. Spread fruit on baking sheet and sprinkle with sugar. Toss together until fruit is covered.
- Bake for 15-25 minutes, until fruit is soft and some pieces are starting to brown at the edges. Remove from the oven and cool to room temperature.
- Add the cooled fruit, ice cream, vanilla, and milk to a blender and puree until smooth. Top with whipped cream.
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I planted a large garden the first few years after we moved to our current home. I had a love/hate relationship with it. It was tremendously satisfying to have the fresh produce and know that I grew it myself, but I wasn’t very good at it. I would forget to water and weed it, plant things a little too late, harvest too early, etc. I decided it wasn’t for me and found a good local source for my summer fruits and veggies. 🙂 I love strawberry rhubarb anything, so I’ll be trying this asap. Thanks! Pinned!
Thanks! I don’t think I could handle a big garden, though I love the idea of it! I might have to wait until my toddler is old enough to do the watering and weeding…. and that way I don’t have to do all the work myself!
Medha @ Whisk & Shout says
Never had rhubarb or roasted strawberries, but this looks like a delish combo! 🙂
Annie @Maebells says
I have never ever had rhubarb, can you believe it?! I keep seeing all these delicious recipes but I have never tried it, I don’t even think I have seen it at my grocery. Maybe it doesn’t grow in the south? I need to get my hands on some because these milkshakes look amazing!
Ya know, it’s something I hated as a kid. I think most kids do. It might even technically be a vegetable. It’s a little tart, but sugar fixes that 🙂