In a small pot, cook the rhubarb with the sugar over medium low heat until sugar is dissolved and rhubarb is soft, about 10 minutes. Let cool and set aside or place in the fridge until you're ready to assemble. (this can be made in advance)

Remove coconut cream (or whipped cream) from the fridge and scoop out just the cream (not the water-y liquid) into a mixer fitted with the whip/whisk attachment. Whip the cream until smooth then add in the sugar and almond extract. Add sugar to your tasting.

In serving cups, layer coconut cream (about 2 heaping spoonfuls), one lady finger broken or sliced into pieces, rhubarb sauce (one big spoonful), and one more spoonful of cream. Top with part of a cookie and a mint leaf. Serve immediately or refrigerate until ready to serve.