Categories: Fruits, Sauces 
      Yield: 8 servings 
  
      3 c  1" pieces fresh Rhubarb 
      1 c  Sugar 
      1 c  Halved fresh Strawberries 
      1 T  Cornstarch 
      2 T  Water 
  
   Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil. 
  Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until 
  strawberries are tender, 2-3 minutes. 
   Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook, 
  stirring constantly, until mixture thickens and boils. Remove from heat. 
   Chill in refrigerator until serving time. Yield 3 cups.