If the rhubarb has a very thick skin, remove it and any threads and trim the ends of the stalks. Cut the rhubarb crosswise into pieces about three cm wide.
Rinse the strawberries briefly, drain well, twist out the stem and cut the fruit into thick slices. Place in a medium baking dish and mix thoroughly with the sugar.
Put the rhubarb as well as the strawberry jam in a medium frying pan. Mix well, then bring to a boil. Cook the rhubarb pieces just until they are just barely soft with the lid closed, they will soften a tiny bit more as they cool! Immediately add to the strawberries form, mix the whole accurately, if necessary lightly re-sugar and cool.
Whip the cream with a whisk or the beaters of a hand mixer until stiff. Mix the sour cream and vanilla sugar until smooth, then fold this mixture into the cream with a rubber spatula.
Arrange the compote in dessert bowls or glasses and form the cream mixture over it. Serve immediately.
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