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Ingredients
- 1 1/2 cups diced fresh strawberries
- 1/2 cup fresh rhubarb
- 1 tbsp pure maple syrup
- 1/4 tsp ground cardamom
- 1 cup milk or unsweetened almond milk
- 1/2 cup ice cubes
- 1/4 cup cashews
- 3 soft Medjool dates, pitted
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
Crushed Cashew "Crust" Topping
- 2 tbsp cashews
- 1 tbsp coconut sugar
- 1 dash sea salt
Ingredients
Crushed Cashew "Crust" Topping
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Instructions
- 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 Notes
Recipe by Kris Carr; https://kriscarr.com/recipe/strawberry-rhubarb-pie-la-mode-smoothie/