Recipe for: Raspberry-Rhubarb Cocktail with Buttermilk - photo 1
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Recipe for: Raspberry-Rhubarb Cocktail with Buttermilk

Wegetariańskie Breakfasts for Kids Drinks 30 min Easy 7 wyświetleń ~77.40 PLN - (0)
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Description

A delicate, spring cocktail with a Silesian, homemade character that combines the tartness of rhubarb with the gentle sweetness of raspberry and creamy buttermilk. This drink is perfect for children's breakfast — light, nutritious, and easy to prepare. The rhubarb is briefly stewed first to soften the fibers, then blended with buttermilk, banana, and oats, resulting in a smooth consistency and heartiness. The cocktail looks beautiful in small glasses topped with a few raspberries — the color contrast of pink and green fits perfectly with spring tables. Recommended as an accompaniment to a cottage cheese sandwich or millet pancakes; it also works great for a picnic or afternoon tea.

Ingredients Used

Ingredients (7)

Servings:
4
  • Raspberry 400 g
  • Rhubarb 300 g
  • Buttermilk 800 g
  • Banana 2 szt. (~240 g)
  • Oat flakes 60 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Sorrel 20 g
💰 Szacowany koszt dania: ~77.40 PLN (19.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb

1

Wash the rhubarb under cold water. Trim the woody ends and, if the stalks are fibrous, thinly peel the outer layer with a knife. Cut the stalks into pieces about 1 cm long and place them in a bowl or directly on the scale.

Ingredients: Rhubarb
Use a cutting board and a sharp kitchen knife. If the rhubarb is very young, peeling is not necessary.
2

Transfer the chopped rhubarb to a small saucepan, add 30 ml of water (2 tablespoons), cover with a lid, and heat over medium heat for 4-6 minutes, stirring 1-2 times with a wooden spoon. Cook for a shorter time if you want the pieces to remain slightly firm; longer if you prefer a very soft, mushy mixture.

Ingredients: Rhubarb
Use a saucepan with a diameter of 16-18 cm. The cooked rhubarb should be easily mashed with a spoon and have a juicy, but not completely dissolved, texture.

Cooling

3

After cooking, remove the saucepan from the heat and let the rhubarb cool for about 10-15 minutes. If you want to speed up the cooling process, transfer the rhubarb to a flat plate and spread it out in a thin layer, or place the saucepan in a larger bowl of cold water.

Ingredients: Rhubarb
Use a plate or a wide bowl. A cocktail blended with hot rhubarb may be warmer and less fresh — it's better for the ingredients to be lukewarm or cool.

Mixing

4

In the blender jug, first add buttermilk (800 ml), then the chopped banana (240 g), oats (60 g), cooled rhubarb, and raspberries (400 g). If you are using sorrel, add it now (20 g). Blend on high speed for 40-60 seconds until the mixture is smooth and uniform. If the blender tends to create dry pockets, stop blending, push down the remnants with a spatula, and continue blending.

Ingredients: Buttermilk, Banana, Oat flakes, Rhubarb, Raspberry, sorrel
Use a jug blender with a minimum power of 600 W. If you don't have a blender, use a hand blender in a tall container and blend longer (60-90 s). The smoothie is ready when there are no visible pieces of fruit or flakes.

Seasoning

5

Taste the cocktail and sweeten to your liking with honey (up to 30 g). Add the honey by the tablespoon (10 g) and blend briefly for 5-8 seconds, then taste again — it's better to add less and sweeten again if needed.

Ingredients: Honey
If you are preparing a drink for a child under 1 year old, omit the honey. You can also use less honey for a milder acidity.

Serving

6

Pour the cocktail into 4 small glasses of about 300-320 ml each. Decorate the top with a few fresh raspberries and possibly a leaf of sorrel. Serve chilled, preferably immediately after preparation.

Ingredients: Raspberry, sorrel
For serving, use small, low glasses or children's cups. You can chill the glasses for 5-10 minutes in the fridge before pouring the cocktail.

Fun Fact

💡

Rhubarb became popular as a culinary fruit in home cooking in Northern Europe in the 19th century; in Silesia, it was often served as compote or added to cakes — the combination with buttermilk is a modern homemade twist.

Best for

śniadanie podwieczorek dla dzieci piknik wiosenny

Tips

🍽️ Serving

Serve chilled in small portions. For a heartier version, add an additional 1-2 tablespoons of oats or 30 g of cheesecake cottage cheese. For a little one, serve with a wide straw or in a cup with a straw.

🥡 Storage

Store in a tightly sealed container in the refrigerator for up to 24 hours. Before serving, mix vigorously or briefly blend again if the smoothie has separated. Do not freeze — the texture of the buttermilk may separate upon thawing.

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