Almond Milk and Rhubarb Shakes
Place the rhubarb and sugar in a small pan with a splash of water. Cook gently for 10 minutes, taking care the rhubarb doesn't burn, then remove from the heat and set aside to cool.
Set aside 4 teaspoons of the cooled rhubarb then place the remainder in a blender. Add the almond milk and blend until smooth.
Pour into glasses, spoon the reserved rhubarb on top and serve garnished with the sliced rhubarb.