1. Cook the Rhubarb:

In a small saucepan, combine the chopped rhubarb, 2 tablespoons of the sugar, and the water.

Bring the mixture to a boil over medium heat, stirring constantly.

Reduce the heat and simmer, uncovered, until the rhubarb is tender, about 10 minutes. Stir occasionally.

Transfer the cooked rhubarb mixture to a small bowl. Allow it to cool completely to room temperature.

2. Puree the Strawberries:

Place the sliced fresh strawberries and the remaining 1 ½ teaspoons of sugar in a food processor or blender.

Cover and process until completely pureed and smooth.

3. Combine Fruit Mixtures:

Stir the strawberry puree into the cooled rhubarb mixture until well combined.

4. Prepare Whipped Cream (if not already done):

In a separate chilled bowl, whip the cold heavy whipping cream with an electric mixer until it begins to thicken. Add sugar (and vanilla, if using) and continue whipping until soft or medium peaks form. Do not overwhip.

5. Fold in Whipped Cream:

Gently fold the prepared whipped cream into the strawberry-rhubarb mixture until just combined. Be careful not to deflate the whipped cream too much.

6. Assemble and Chill:

Spoon the Strawberry Rhubarb Cream mixture into 2 parfait glasses or dessert dishes.

Cover the dishes with plastic wrap.

Refrigerate until chilled, at least 30 minutes to an hour.

7. Garnish and Serve:

Garnish with additional sliced fresh strawberries, if desired.

Serve chilled. Enjoy this light and fruity treat!