Rhubarb and strawberry compote with fresh mint
3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint
Combine rhubarb, sugar, and 1/4 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.
P.S. I served mine over angel food cake with whip cream and a sprig of mint.