Place tapioca and 1 ½ cup of So Good Almond milk Unsweetened in a large saucepan. Set aside to soak for 4 hours or overnight.
Add remaining almond milk and honey into the large saucepan.
Bring mixture to the boil over medium heat, then reduce heat and simmer for 10 minutes or until tapioca is transparent.
Set aside for 15 minutes to cool.
Combine rhubarb, water and honey in a saucepan. Bring mixture to boil then reduce heat and simmer for 10 minutes. Add strawberries and simmer a further 5 minutes or until fruit is soft and tender. Cool.
Divide rhubarb mixture evenly between 6 serving glasses. Top evenly with cooled tapioca.