Gently heat honey with juice of one lemon and zest. Stew rhubarb in it for a few minutes until soft. Cool down. Add yogurt and whipped cream and stir well. Transfer to a shallow container and freeze in the freezer, crushing a few times with a blender.
Peel and core the papaya and cut into small cubes. Cut strawberries (reserving some for garnish) into strips. Marinate in Cointreau with the papaya cubes.
To serve, slice remaining strawberries and arrange in a circle on serving plates. Evenly distribute leaf lettuce on top, top with ice and sprinkle with pistachios.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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