Place rhubarb and strawberries in a sauce pan over a medium heat. Stir occassionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest.
Combine cashews, water and bananas in a blender. Blend very well until smooth and creamy.
Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the banana cashew cream over the top. Garnish with extra fruit an
Toppings: sprinkle with shredded coconut, pistachios, slithered almonds or extra fruit.
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