Place the strawberries and rhubarb in a medium pan with two-thirds of the sugar. Heat gently until the sugar melts, then bring to simmering point and cook gently for 10-12 minutes until the fruit is soft. Set aside to cool.
Crush the biscuits and mix with the melted butter. Soften the goats’ cheese in a bowl, then gradually beat in the remaining sugar, lemon zest and yoghurt until smooth and thick.
Layer up the biscuit mix, then the cheese and finally the fruit compote in 4 small individual ramekins or serving glasses and chill for at least an hour. Serve decorated with a strawberry on top.