3 cups ½-inch-wide pieces fresh rhubarb (cut from about 1 pound)
½ to ¾ cup sugar (sweeten to taste)
¼ cup water
2 cups fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint
Combine rhubarb, sugar and ¼ cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour. Makes about 3 generous cups.
— Adapted from Bon Appétit May 2008