Strawberry-Rhubarb Compote (from the Moosewood Book of Desserts)
Makes 4 cupsish.
5-6 pieces rhubarb, chopped into 1 inch pieces (4 cups)
2 cups strawberries, hulled and halved or quartered (I'd go with halved unless they're huge)
1/2 cup sugar (or to taste)
2-3 tblsp water
Combine rhubarb, sugar and water in saucepan. Cook on medium heat for five minutes.
Add strawberries; cover. Cook on medium heat for five more minutes.
Serve warm (preferably) or chilled - I'd say on pound cake, my father would have said on ice cream, be decadent and combine the two if you like.