Strawberry Rhubarb Coupe

Step 1: Place strawberries in a bowl and sprinkle 2 tablespoons sugar and the lemon juice over the berries; toss. Cover and let stand at room temperature for 30 minutes or until sugar dissolves and berries are juicy. Strain through sieve; reserve berries and the juices separately. Add enough water to the juices to equal one cup.

Step 2: In a saucepan combine 1/4 cup sugar and the cornstarch; add the reserved juice into the sugar mixture; add rhubarb and 1/2 cup strawberries and cook over medium low heat until mixture boils and thickens and the rhubarb is tender (10 minutes).

Step 3: Transfer mixture to a bowl and cool to room temperature (20 minutes). Fold in remaining strawberries and the orange peel. Spoon into wine goblets and refrigerated until chilled (1 hour).

Step 4: Top with a spoonful of yogurt and garnish with mint.