How To Make A Rhubarb Cream Rum & Raisin Smoothie


4 Rhubarb stems

250 ml of Water

1 tbs Of Rum Soaked Raisins

1 Cap of Wray and Nephew White Rum

150 g Yogurt

1/2 Teaspoon Vanilla Essence

Dust of Nutneg

Dust of cinnamon


Slice the Rhubarb add to the pot with water then add a dust of nutmeg and cinnamon bring to the boil and simmer for approximately 12 mins until soft. Add the yogurt to the blender and vanilla essence with the raisins and Wray And Nephew White Rum, blend until smooth. Place in the fridge best served chilled.

This drink works nicely after a meal…