- 2 cups halved fresh strawberries
- 1 cup sliced fresh or frozen rhubarb
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a small saucepan, combine strawberries, rhubarb and sugar; bring to a boil over medium heat, stirring to dissolve sugar. In a small bowl, mix cornstarch and water until smooth; stir into fruit mixture. Cook and stir until thickened, 1-2 minutes. Serve warm or refrigerate, covered, and serve cold.