Strawberry-Rhubarb Salad ('Erdbeer-Rhabarber-Salat')

In a saucepan, combine the rhubarb, sugar, salt, and star anise. Add about 2 cups of water, just enough to fully submerge the rhubarb (add more water and sugar if necessary). Cover the pot with a lid and bring the water to a boil. Once it boils, take the pot off the heat and let the rhubarb poach for 2-3 minutes or until tender to your liking. Be careful to not overcook the rhubarb so that it doesn't disintegrate. Once cooked, place the saucepan in an ice-water bath to quickly cool down the mixture.

In a bowl, combine the strawberries and rhubarb slices. Mix well and divide among individual serving plates. Spoon over a couple of tablespoons of the rhubarb syrup per serving and garnish the salad with mint leaves just before serving so they don't discolor.