In a small saucepan, combine chopped rhubarb, sliced strawberries, sugar, orange peel, and water. Cook over medium-low heat for about 10 minutes, stirring occasionally, until the rhubarb softens and the mixture bubbles gently. Remove the orange peel and use a fork to mash any larger fruit pieces.

Transfer the fruit mixture to a bowl and let it cool at room temperature for about 15 minutes. Then refrigerate for at least 2 hours.

In an electric mixer, pour in the heavy whipping cream and add the powdered sugar. Beat on medium speed until soft peaks form, about 3-4 minutes. Stir in the vanilla extract.

Fold half of the chilled strawberry rhubarb mixture into the whipped cream gently. Spoon the creamy mixture into serving glasses, alternating with dollops of the remaining fruit mixture.

Serve immediately and garnish with a sprig of mint or extra fruit slices, if desired.