In a saucepan combine rhubarb, water and maple syrup. Over med-high heat, bring to a boil, then lower heat and simmer until rhubarb is very tender. Add raspberries and stir until well combined. Remove from heat and set aside to cool.
Using a chilled bowl and beaters, whip cream until soft peaks form. Add yogurt and continue to beat until stiff peaks form. Do not overbeat.
Alternate layers of raspberry-rhubarb compote in dessert glasses and top with an extra dollop of whipped cream. Garnish with fresh mint leaves or with cookie crumbs. Keep chilled until serving time.