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Rhubarb Ginger Smoothie

  • 75g cooked rhubarb
  • 40g stem ginger (chopped)

  • 1 tablespoon ginger syrup
  • 150g low-fat vanilla ice cream
  • ice cubes to serve
  • extra cooked rhubarb to garnish

Place the cooked rhubarb, ginger, syrup and ice cream in the blender and blend until smooth. Pour into a glass over ice and garnish with extra rhubarb.