1 Cutting board, 1 Small knife, 1 Pot, 1 Tablespoon, 1 Measuring cups, 1 deep bowl, 1 Immersion blender, 1 Fine-mesh sieve, 1 Wooden spoon, 1 Large knife, 1 Whisk, 1 Paper towel, 2 Small bowls
1 Rinse rhubarb and trim off ends. Cut into 2-cm (approximately 3/4-inch) thick slices and transfer to a large pot.
2 Add 1 ½ tablespoons vanilla sugar, 2 tablespoons apple juice concentrate and 150 milliliters (approximately 2/3 cup) water. Bring to a boil, cover and simmer on low heat until beginning to soften, 3-4 minutes.
3 Rinse strawberries in a bowl of cool water, lift out and gently dry with paper towels. Halve or quarter, depending on size.
4 Add half the berries to a high-sided container such as measuring cup or pitcher. Puree until smooth with an immersion blender.
5 Pour puree through a fine sieve into the pot with rhubarb, using a spoon to press down on solids.
6 Stir strawberry puree and rhubarb together and return to a boil.
7 In a small bowl, whisk cornstarch with 6 tablespoons water until smooth. Add to the fruit and cook, stirring constantly, until thickened, about 1 minute.
8 Add remaining strawberries, mix gently and sweeten with remaining apple juice concentrate. Divide mixture among 4 bowls and chill in refrigrator until firm, about 2 hours.
9 Rinse mint, shake dry and remove leaves from stems. Chop finely and place in a bowl.
10 Add low-fat yogurt, 10% fat yogurt, mineral water and remaining vanilla sugar. Whisk until creamy and serve with strawberry-rhubarb compote.