The rhubarb strawberry soup is a treat in itself but it is the cold pressed macadamia nut oil that makes it a gourmet course. It is best to eat when cooled or lukewarm.
Wash the rhubarb, cut off its ends and, with a small knife, peel off the exterior parts. Cut the cleaned rhubarb into pieces.
Place the rhubarb together with the washed strawberries and the honey in a small baking tin and bake it in an air ventilated oven preheated to 160 °C for 13-15 minutes, just until the strawberry starts letting its juice and the rhubarb softens.
Cool this fruit ragout well before you use it.
Finally, put all ingredients in a mixing bowl and blend them until creamy.
You can make this dish in a sugar free version, replacing the sugar with erythritol and the dairy cream with rice cream. It is advisable to start with only a little sweetener, and then add more if you taste and find that more is needed.