Strawberry Rhubarb Pie Smoothie

I have a bit of a sweet tooth. And right now, I’m dreaming about this…

Excuse me while I wipe my chin. :)

Ice cream is my dessert of choice, and if it’s paired with a slice of pie, well, that’s just about as good as it gets. Although I am a lover of many different types of pie, I’d have to say that strawberry rhubarb is my favorite. In fact, my family loves strawberry rhubarb pie so much, that it almost always replaces the traditional pumpkin pie on our table at Thanksgiving. My parents even started growing rhubarb in their garden just so they would always have some on hand to make a delicious pie.

As much as I love strawberry rhubarb pie (a la mode!), I don’t really love how many calories it packs in. So, I set out on a mission to create a recipe that would satisfy my craving for my favorite dessert that was low in calories, fat and sugar. Enter Silk Pure Almond Unsweetened Vanilla.

I really can’t get enough of this stuff. Of all the almond milks I’ve tried (and I’ve tried a lot!), it’s definitely the creamiest and most delicious. And if that’s not enough- it’s also the lowest calorie almond milk you can find! At just 30 calories per serving, it certainly tastes like it would have much more.

Since I was looking to make a recipe that would slash the calories drastically, using Silk Pure Almond Unsweetened Vanilla seemed like a good place to start. This recipe is simple, delicious and only requires a few ingredients. By using Silk Pure Almond Unsweetened Vanilla, you save 62 calories as compared to skim milk! Silk Pure Almond Unsweetened Vanilla also helps create a rich and creamy flavor that really puts this smoothie over the top.

Strawberry Rhubarb Pie Smoothie
(Serves two)

Prep time: 5 minutes

2 1/4 c. Silk Pure Almond Unsweetened Vanilla
1 c. frozen strawberries
¾ c. c frozen rhubarb slices
2 T ground flax seeds
½ tsp vanilla extract
½ tsp cinnamon
¾ tsp (2 packets) Stevia extract (or sweetener of choice, such as 1 T Agave nectar)

Combine all ingredients into a blender. Blend for one minute, until you reach a smooth, thick consistency.
*for extra protein, add ½ c. silken tofu or one scoop of vanilla protein powder (decrease sweetener by ½ if using a sweetened powder)

My husband and I have been enjoying this smoothie as an afternoon snack several times a week. And with nutritional stats like this, I can feel good about that!

Not too shabby!

Be sure to check out Silk Pure Almond website and Facebook page to see more delicious, creative recipes!

*DISCLAIMER: I was compensated for this post by Silk Pure Almond through FitFluential. All recipe ideas, photography, and opinions expressed are my own.*


  1. you know i’ve been eyeing this recipe ever since you posted it in FB. Heaven!!!

  2. What an excellent flavor combo for a smoothie!! Mmmmmm!

  3. I love your discovery that flax seed helps give it a ‘pie’ flavor. [If I recall correctly, there was a blueberry pie in the past?] Also, thanks for the reminder to stock up on almond milk…although I have to admit, Trader Joe’s vanilla unsweetened is my fave!

  4. YUM!!

  5. It looks so creamy and smooth! I am obsessd with almond milk-based smoothies. I need to try them with rhubarb. That’s one I haven’t used yet.

  6. OOOOH rhubarb. Smart. I love that idea.

  7. That just looks so decadent!

  8. What a beautiful smoothie – they are tough to photograph for me! I want one now (and I actually have rhubarb at home!).

  9. I have never had rhubarb!! I need to try it! I love Silk Almond Milk… my absolute favorite!

  10. Looks delicious!! The strawberries don’t add sugar…?

  11. I love a good strawberry smoothie, but pairing it with rhubarb is genius. Yum!!

  12. Where can I find rhubarb?!

  13. Strawberry Rhubarb pie is my all time fav!! Cannot wait to try this! Unsweetened Almond Silk is all I ever buy but will give in to the vanilla this time for the sake of the pie smoothie ;)

  14. Betsy Hartmann says:

    This looks like such a healthier way to have my strawberry rhubarb sauce…I’ve been making it for years. Rhubarb, strawberries, 1 cup of sugar, vanilla extract and cinnamon. I use it to top ice cream, in yogurt and as a jam. Your recipe sounds so delicious. I have a rhubarb patch here at my Wisconsin home that is just big enough to keep me in rhubarb year round (it freezes well – the trick is to dice and measure it before you put it in labeled freezer bags).


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