Cook the rhubarb by combining the chopped rhubarb, 2 tablespoons of sugar, and 1/4 cup of water in a saucepan over medium heat. Stir until boiling, about 3-5 minutes, then simmer uncovered for 10 minutes until tender.

Cool the mixture for 15-20 minutes at room temperature after removing from heat.

Prepare the strawberry puree by washing and hulling fresh strawberries, then blending with remaining sugar until smooth for 1-2 minutes.

Combine the cooled rhubarb mixture with the strawberry puree, stirring gently.

Fold in the whipped cream until just combined to retain the airy texture.

Chill the mixture in parfait glasses for at least 2 hours before serving, garnished with fresh strawberry slices.