In a medium saucepan, stir together strawberries, rhubarb, maple syrup, and cardamom over medium-low heat.
Simmer for 3 minutes or until the juices release and the fruit begins to soften.
Reduce heat to low 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.
Add the strawberry rhubarb mixture. almond milk, ice, cashews, dates, lemon juice, vanilla, and sea salt to a blender. Blend on high for 2 minutes or until smooth and creamy.
For the topping (prepare while strawberry rhubarb mixture is cooking): In a food processor, combine the cashews, coconut sugar, and sea salt; process for 10 seconds or until mixture takes on a fine streusel texture.
Pour smoothie into two glasses and top with as much of the cashew crust topping as desired. Serve immediately.
Recipe by Kris Carr; https://kriscarr.com/recipe/strawberry-rhubarb-pie-la-mode-smoothie/