• Soak cashews in 2 cups unfiltered water. Cover and leave at room temperature overnight.

Strawberry Mixture:

• Clean, dry and hull strawberries. Add them to a bowl to fit, stir in the honey, leave to macerate at room temperature for 20 minutes.

Rhubarb Mixture:

• Clean and dry rhubarb stalks, cut away and discard any leaves. Slice 1" thick. Add to a 10" skillet with the sugar and orange juice. Bring to a boil over high heat, stirring. When bubbly, reduce to a low simmer and cook the rhubarb until it has softened - yet not falling apart, about 5 minutes. HINT: Rhubarb can cook quickly, so take off heat when just softened. Set aside to cool completely.

Puree in a Blender:

• Drain the nuts, rinse under cool water. Add the cashews, almond milk and sea salt to a the carafe of a blender. Whirl from low speed to high for at least one minute, or until smooth.
• Remove 1/2 cup of EACH Strawberry and Rhubarb mixtures, set aside*. Add remaining fruit mixtures to the carafe and blend until very smooth, about 1 minute. Pour the ice cream base into a large bowl - will cover and cool in the refrigerator.
• Add both reserved fruit mixtures to the carafe - no need to clean it. Pulse until coarsely chopped, just a few seconds - add to the bowl of ice cream base. This step will give the ice cream some texture. *OR you can blend all ingredients in the carafe for a smooth ice cream.
• Refrigerate covered until cold, about 4 hours or overnight.
• Process in your ice cream machine. Store in the freezer.