Strawberry-Rhubarb Pie À La Mode Smoothie

Ingredients

Strawberry-Rhubarb Smoothie

• 1 heaping cup large-diced (about 1/2-inch pieces) fresh strawberries
• 1/2 cup sliced fresh rhubarb
• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground cardamom
• 1 cup unsweetened almond milk
• 1/2 to 3/4 cup ice cubes, to taste (to cool)
• 1/4 cup raw cashews, soaked for at least 15 minutes and drained
• 3 soft Medjool dates, pitted
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon pink Himalayan sea salt

Crushed Cashew “Crust” Topping (Optional but recommended)

• 2 tablespoons raw cashews
• 1 tablespoon coconut sugar
• 1/8 scant teaspoon pink Himalayan sea salt

Directions

For the Smoothie

1. In a medium saucepan, stir together the strawberries, rhubarb, maple syrup and cardamom over medium-low heat. Rapidly simmer for 3 minutes or until the juices release and the fruit begins to soften. Reduce heat to low and continue to simmer for another 5 to 7 minutes or until the fruit is very tender and begins to fall apart, stirring occasionally. Let cool slightly.

2. Add the strawberry-rhubarb mixture, almond milk, ice, cashews, dates, lemon juice, vanilla and sea salt to a high-speed blender. Blend on high for 2 minutes or until completely smooth and creamy.

For the Cashew Streusel Topping (Optional)

1. Prepare the topping while the strawberry-rhubarb mixture is cooking. In a small food processor, combine the raw cashews, coconut sugar, and sea salt; and process for 10 seconds or until the mixture takes on a fine streusel texture.

To Assemble

1. Pour the smoothie into two glasses and top with as much of the cashew “crust” topping as desired. Serve immediately.