Ingredients
1/3 to 1/2 cup sugar, depending on desired tartness
1/3 cup water

1 pound rhubarb stalks, cleaned and diced
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice

Directions
In a heavy saucepan over medium heat combine sugar and water. Stir to
dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and
lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.

In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle
over yogurt or ice cream or serve with crumpets and sweetened whipped cream.