For the compote:

Cut the strawberries and rhubarb into chunks and place them in a medium saucepan with the sugar. Place the saucepan over medium heat until the mixture starts to form bubbles and then remove from the heat. Stir every few minutes. Reduce to medium heat and continue to cook for another 10 minutes until the mixture begins to thicken. Remove from heat and add to the chia seeds and coconut oil. Let cool while you prepare the marshmallows.

For the marshes:

Preheat the oven to 160 C. Place all the ingredients in a food processor (mixer) and blend on high speed for about 1 minute. Once the mixture has come together, place it in a 10x20 baking sheet. Transfer to a baking sheet by pressing the crust evenly with the bottom of a glass of water. Bake for 20-22 minutes. Then pour the cooled rhubarb and strawberry compote over the crust and refrigerate for 1 hour.

To Pan Kota:

In a small bowl, mix the cold water and gelatin together and set aside for 5 minutes. Melt Strawberry Inspiration in microwave, stirring every 20 seconds. In a medium saucepan over medium-low heat, whisk the coconut milk and sugar just below boiling. Then add to the gelatin, stirring vigorously. Pour in the melted Strawberry Inspiration to create the emulsion. Beat with a blender to completely homogenize. After standing for 10 minutes, carefully pour the mixture over the chilled bars. Place in the refrigerator to set for 2 hours. To serve, cut into rectangular bars and top with melted Strawberry Inspiration.