Place rhubarb and strawberries in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form.
Turn off the heat and set aside to cool while you prepare the rest.
Combine cashews, water and banana in a blender. Blend very well until smooth and creamy.
Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the cashew banana cream over top.
Top with shredded coconut, almonds or fruit if desired.