Instructions: In a saucepan, combine rhubarb, sugar and orange juice; bring to a boil.

Reduce heat; cover and simmer for 6-8 minutes or until rhubarb is tender.

Cool slightly. Pour into a blender container; cover and blend until smooth.

Chill. Just before serving, fold rhubarb mixture into whipped topping until lightly streaked. In six chilled parfait glasses, alternate layers of cream mixture and strawberries. Top with strawberries and a sprig of mint if desired.

Yield 6 servings.

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