Rhubarb and Orange Smoothie

2 to 3 rhubarb stalks, about 6 ounces, cut into 1-inch lengths

Finely grated zest and juice of 2 oranges

3 to 4 tsp. honey

3 to 4 T. plain yogurt

 

Put the rhubarb in a saucepan with the orange zest and juice, honey, and 2 T. of water. Stir over low heat until the honey dissolves. Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Turn off the heat and let cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.) Put the rhubarb mixture in a blender with the yogurt and blend until smooth. Taste and add a little more honey if you like. Pour into 2 glasses and drink right away.