Rhubarb Cheesecake Smoothies

Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  cups  diced fresh rhubarb or 2  cups frozen rhubarb
• 1⁄4 cup water
• 4  tablespoons honey, divided
• 1 1⁄2 cups vanilla ice cream
• 1  cup milk
• 1  cup  sliced frozen sweetened strawberries
• 2 (3 ounce) packages cream cheese, cubed
• 1⁄2 cup vanilla yogurt
• 1⁄4 cup confectioners' sugar
• 5  ice cubes

Directions

1. In a large saucepan, bring the rhubarb, water and 2 tablespoons honey to a boil. Reduce heat; cover and simmer for 5-10 minutes or until rhubarb is tender. Remove from the heat; cool to room temperature.
2. In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream cheese, yogurt, confectioners' sugar, ice cubes and remaining honey; cover and process for 1 minute or until smooth. Pour into chilled glasses; serve immediately.