Rhubarb Cheesecake Smoothies

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

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.

frozen rhubarb, water, honey, vanilla ice cream, milk, strawberries, cream cheese, vanilla yogurt, confectioners, cubes

Taken from www.tasteofhome.com/recipes/rhubarb-cheesecake-smoothies/ (may not work)