Combine the rhubarb with 4 tablespoons honey in a medium saucepan and cook over medium heat until tender, about 10 minutes. Remove the pan from the heat, stir in the strawberries and let cool. Transfer to a bowl and refrigerate until cold, about 1 hour.

Whisk together the yogurt with 2 tablespoons honey and the vanilla. Reserve about ¼ cup of the strawberry rhubarb mixture for garnishing and swirl the rest into the yogurt, making sure not to over mix – you want it to look streaky.

Spoon into wine glasses, dessert bowls, or small Mason jars. Dollop on the reserved strawberry rhubarb mixture, drizzle with a little honey, top with pistachios, and garnish with a mint sprig.