Cut the rhubarb into small cubes and cook the rhubarb with the sugar for about 10 minutes until it becomes a purée. Mix the cornstarch with the water and pour this mixture into the boiling rhubarb purée while stirring with a whisk. Let come to a brief boil to thicken. Then pour the rhubarb puree into a wide tray, large plate or bowl to quickly cool.
150 g rhubarb, 100 g sugar, 15 g maizena, 40 g water
Once the rhubarb purée is at room temperature: whip the cream up with the vanilla sugar until stiff. Then add the cooled rhubarb puree and the whipping cream stabilizer and beat briefly and thoroughly.
200 ml vegan whipping cream, 1 sachet vanilla sugar, 1 sachet stabilizer for whipping cream
Keep 5 strawberries aside. Halve the remaining strawberries and place them, cut side up, in the pie crust diagonally up against the pie edge. Spoon the filling into the center and smooth to a small mound. Make sure you can still see the strawberries at the edge (see photo). Make a circle in the center with the remaining halved strawberries. Each cake slice (8 pieces) will thus have a strawberry on top. Let the cake set in the refrigerator for an hour.
150 g fresh strawberries
Garnish the pie with a sprig of mint and some baked pie crumbs (see notes for a recipe link)