1. Prepare the steamed rhubarb: In a heat-safe bowl that will fit inside your bamboo steamer, combine the rhubarb pieces, honey, grated ginger, star anise pod, lemon juice, and salt. Toss gently to coat the rhubarb evenly.
2. Set up your steamer: Fill a saucepan with about 2 inches of water. Place your bamboo steamer over the saucepan, making sure the water doesn’t touch the bottom of the steamer. Bring water to a simmer over medium heat.
3. Steam the rhubarb: Place the bowl with the rhubarb mixture in the bamboo steamer. Cover with the steamer lid and steam for 5-7 minutes, or until the rhubarb is just tender when pierced with a fork but still holds its shape. You want it softened but not mushy.
4. Infuse the flavors: Remove the steamer from heat but keep covered, allowing the residual heat to continue gently infusing the flavors for another 5 minutes. Then remove the star anise pod.
5. Prepare the smoothie base: While the rhubarb is cooling slightly, place frozen banana chunks, coconut milk, yogurt, honey (if using), vanilla, and salt in a high-speed blender. Blend until completely smooth and creamy, scraping down sides as needed. The texture should be thick enough to eat with a spoon but still slightly fluid, like soft-serve ice cream.
6. Assemble the bowls: Divide the smoothie base between two shallow serving bowls. Spoon the warm rhubarb mixture (it should be warm, not hot) over the top. Use a spoon or chopstick to create gentle swirls, combining the components slightly while maintaining distinct areas of each.
7. Add toppings: Arrange your chosen toppings artistically over the surface. Traditional Asian flavors like coconut, candied ginger, and pistachios work particularly well, but feel free to customize based on your preferences.
8. Serve immediately: The contrast between the cool smoothie base and the warm, spiced rhubarb is a key element of this dish. Enjoy right away with a spoon, making sure to get some of both components in each bite.

Notes:

• Choose rhubarb stalks with the brightest pink color for the most beautiful presentation
• The star anise provides the signature Asian flavor profile – don’t skip it unless absolutely necessary
• For extra protein, add a tablespoon of your favorite protein powder to the smoothie base
• If your bananas aren’t very ripe, you may need the additional sweetener in the smoothie base
• This is a wonderful way to use spring rhubarb when it first appears at farmers markets

Nutritional Information:

Per serving (base recipe without optional toppings): Calories: 285, Protein: 6g, Carbohydrates: 48g, Fat: 10g, Fiber: 6g, Sugar: 28g

Storage Tips:

The components are best prepared fresh, though the steamed rhubarb mixture can be made ahead and refrigerated for up to 3 days. Gently reheat before serving. The assembled bowls should be enjoyed immediately for the best temperature contrast and texture.