First, combine the rhubarb, sugar, juice, and a dash of salt in a large saucepan and bring it all to a boil. When boiling, reduce the heat and leave to simmer covered for up to 8 minutes (or however long it takes for the rhubarb to become tender).

Once cooled slightly, pour the rhubarb and the mixture into a blender and blend until smooth. Then place the mix in a bowl and refrigerator to cool.

Whip cream in a bowl until soft peaks form, then pour in the rhubarb and strawberry mix gently. Serve when done!