Combine rhubarb, water and sugar in a 2 qt. sauce pot . Bring up to simmer stirring occasionally. Cook only about 5 minutes or until tender. Be very gentle during cooking process. Chill.
Preheat oven 400°
Whisk together flour, baking powder, and salt. Pour in heavy cream and mix, just until the dough comes together. Remove it to a lightly floured cutting board, fold together 2 or 3 times to bring it together. Now pat it down creating a 8 inch circle. Cut the circle in 8 wedges. Remove to a parchment lined baking sheet. Separate the wedges a little , allowing them to expand during baking process. Bake 20 minutes. Cool.
The macerated strawberries need to be prepared about 45 minutes before serving, as any longer and they will get mushy and any sooner and they won’t have a chance to soften. Just toss the 2 ingredients together.
To make whipped cream combine all ingredients in the bowl you will whip them in , stir and refrigerate 15 minutes. Then just whip.
Now it's time to assemble. First cut your biscuit wedges in half around the equator. Place bottom half on a dessert plate, dollop on some whipped cream , top that with some of the compote and some of your strawberries. Place top half on this and repeat with same 3 ingredients. Pour some of your juice from strawberries on and around your creation. Powdered sugar or more strwberries? its up to you.Enjoy