Sure, it’s a little tart, but rhubarb is my favorite springtime treat. Whenever it makes its way around to the market, I buy as much as I can carry, bring it home, cook it down into an edible form, and use the resulting puree for as many creations as I can. I put it over ice cream, on toast, and in these shakes. I make them vegan by using nut milk (homemade is best) and a scoop of luscious coconut-based ice cream on top. Serves 2 5–6 rhubarb stalks, trimmed and diced 2 Tbsp maple syrup 1 tsp vanilla extract 1 pinch sea salt 2 c unsweetened nut milk 1 frozen banana 1 pinch cinnamon 1 pinch nutmeg + extra for garnish 1–2 scoops nondairy ice cream (optional) Shredded coconut, for garnish (optional)

  1. Heat oven to 400ºF.2. Place rhubarb on parchment-lined baking sheet and toss with maple syrup, vanilla, and salt. Bake until very tender and broken down, 20 to 30 minutes. Set aside in small container and let cool.3. Add nut milk, banana, cinnamon, and nutmeg to blender. Add ¼ cup of the rhubarb. Blend on high until smooth. Add 1 handful ice cubes and blend again until smooth. Adjust seasoning to taste. MORE: Gluten-Free Chocolate Chip Blondies
  2. Pour into tall glass and finish with nondairy ice cream and sprinkle of coconut and nutmeg (if using). NUTRITION (per serving, without garnishes) 170 cal, 3 g pro, 33 g carb, 5 g fiber, 21 g sugars, 3.5 g fat, 0 g sat fat, 290 mg sodium