1/3 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 pound rhubarb, trimmed and cut into 1/2 inche pieces
1/2 cup strawberries, washed, drained, hulled, and sliced
Combine sugar and cinnamon. Put the lemon juice in a saucepan with 1/4 cup water and 1/3 rhubarb and sprinkle with sugar-cinnamon mixture. Continue layering until all the rhubarb and sugar-cinnamon mixture is used up. Cover and cook gently over low heat until barley tender, 10-20 minutes.
Add strawberries and cook a few minutes more. Refrigerate until serving.
Can be eaten at room temperature or with yogurt (about 1 tablespoon per 1/2 cup of yogurt).
from French Women for All Seasons.