3 c. hulled and sliced strawberries (about 1 1/2 one pint baskets)
1/4 c. plus 2 tbsp. sugar
1 tbsp. fresh lemon juice
Cold water
2 tbsp. cornstarch
1 c. diced rhubarb
1/2 tsp. grated orange peel
Plain non-fat yogurt or fromage blanc
Fresh mint sprigs

Place strawberries in medium bowl. Sprinkle 2 tablespoons sugar and lemon juice over; toss gently. Cover and let stand at room temperature until sugar dissolves and strawberries are juicy, about 30 minutes. Strain through sieve; reserve strawberries and juices separately. Add enough water to reserved juices to measure 1 cup.

Combine remaining 1/4 cup sugar and cornstarch in heavy medium saucepan. Gradually stir reserved juice into sugar mixture. Add rhubarb and 1/2 cup strawberries. Cook over medium low heat until mixture boils and thickens and rhubarb is tender, stirring constantly, about 10 minutes.

Transfer strawberry-rhubarb mixture to large bowl. Cool to room temperature, about 20 minutes. Fold in remaining strawberries and orange peel. Spoon into 4 wine goblets and refrigerate until well chilled, about 1 hour.

Top coupe with spoonful of yogurt or fromage blanc. Garnish with mint.