Place almonds in a jar, cover with water & soak overnight in the fridge, drain & rinse
In a small saucepan, bring 2 cups water to a boil, add rhubarb & cook over medium heatuntil tender, drain rhubarb
In a blender, combine almonds with 2 cups water & blend at high until very smooth
Add rhubarb, strawberries & honey, blend until mixture is very smooth
Refrigerate soup until cold, serve chilled