Smoothie with rhubarb compote

Prep time 5 min | cook time 20 min | serves 2 (rubarb compote for 6-8 servings)


  • 300 g rhubarb
  • 1 orange, zest + juice
  • ½ tsp cinnamon
  • 2 tbsp agave syrup
  • 5 cherries, frozen
  • 3 tbsp Abbot Kinney’s Coco Start
  • 300 ml almond milk
  • 4 branches of red berries
  • 1 passion fruit


  1.  Rinse the rhubarb, cut off the ends and roughly chop into pieces.
  2. Wash the orange, grate the zest and squeeze the juice into a pan.
  3. Put it on the stove together with the rhubarb, cinnamon and agave syrup and bring to a boil.
  4. Let it simmer on low heat for 15 minutes while stirring now and then.
  5. Add the cherries and let it simmer for another 5 minutes.
  6. Blend the Coco Start with the almond milk.
  7. Move the content of the pan to a food processor or use a hand blender to grind until a smooth compote arises.
  8. Take 2 glasses and start with pouring in the rhubarb compote, follow with the smoothie part and garnish with passion fruit, berries, cherries or whatever fruit you like!

smoothie abbot kinney's

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