Bring the rhubarb, water and sugar to the boil in a small pan. Reduce the heat, simmer for approx. 5 mins. Puree the compote and leave to cool.
Place the Baileys, yoghurt, strawberries and ice cubes in a blender, blend until smooth, transfer to a coupe glass.
Arrange the strawberry slices around the edge of the glass, spoon approx. one third of the rhubarb compote on top of the cocktail.