In a one quart sauce pan bring strawberries and rhubarb to a low simmer till both fruits are unthawed and rhubarb is soft. If your fruits are fresh add 1/4 cup cup water or just enough water to cover the bottom of the sauce pan. Both rhubarb and strawberries make a lot of juice which is perfect for jello.

Once fruits are softened, mix in 1/4 cup honey and 1/4 Cup chia seeds. Place lid onto sauce pan and refrigerate overnight or for at least 5 hours. The jello needs too completely chill and chia seeds need time to gel for the jello to thicken.

Refrigerate the coconut cream overnight so that the cream & coconut water separate. Right before serving, make the coconut cream. Remove the cream and place in a mixing bowl, using a hand or stand beater beat the cream until it's light and fluffy. The coconut cream is sweet enough for me without any added sweetness but you could certainly add a tablespoon honey if desired.

Once you are ready to serve the jello, place individual servings in small glass bowls. Last but not least place a big dollop of coconut cream onto each serving of Jello with a fresh strawberry in the middle for garnish. Serve immediately or refrigerate till ready to serve.