Strawberry And Rhubarb Milkshakes

• FOR THE WHIPPED CREAM:
• 1 cup Heavy Whipping Cream
• 1 Tablespoon Granulated Sugar
• FOR THE RHUBARB:
• 2 cups Rhubarb, Cut Into 1/2 Inch Pieces
• 1/4 cups Water
• 3/4 cups Granulated Sugar
• FOR THE SHAKES:
• 1 pint Strawberry Sorbet (store Bought)
• 1 cup Frozen Vanilla Yogurt (store Bought)
• 1 cup Strawberries, Hulled And Cut In Half
• 3/4 cups Milk

1. For the whipped cream:
2. In the bowl of your stand mixer with the whisk attachment fixed, combine the heavy cream and granulated sugar. Whisk on medium speed for about 5-6 minutes or until soft peaks begin to form. Transfer the whipped cream to the refrigerator to chill while you prepare your smoothies.
3. For the rhubarb:
4. In a saucepan, combine the rhubarb, sugar, and water. Bring to a boil then reduce to a simmer. Cook for about 7-8 minutes, allowing the rhubarb to soften. Transfer the mixture to a blender and puree. Set aside to cool.
5. For the shakes:
6. In a blender, combine the rhubarb puree, sorbet, frozen yogurt, strawberries and milk. Blend until completely smooth. Serve in frosted glasses and top with the whipped cream.

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Taken from tastykitchen.com/recipes/drinks/strawberry-and-rhubarb-milkshakes/ (may not work)