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Fruit Punch Rhubarb Smoothie


2 cups of fresh diced rhubarb

½ cup of water

2 tbsp of WF Strawberry Syrup or Jam

1 package of IP Jelly Optional

1 packet of Fruit Punch Branch Chain Amino Acids

1 cup of water

½ cup of ice


In a small Saucepan over medium heat bring rhubarb, water, syrup, and jelly to a simmer and cook down for about 15 minutes.

Remove from heat and mash or puree mixture.

Once cooled spoon into ice cube trays and freeze.

This will Yield 2 cups of rhubarb infused ice cubes.

Once frozen you can split in half and store in 1 cup portions.


In a blender place 1 cup of water, ½ cup of ice, 1 packet of Fruit Punch Branch Chain Amino Acids, and 1 cup of frozen rhubarb ice.

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