Step 1Place the rhubarb and sugar in a small, heavy non-aluminum saucepan. Cook over medium-high heat, stirring often, until the rhubarb is tender but not completely falling apart, about 4 minutes. Remove the pan from the heat. Stir in the diced strawberries. (This can be made several days ahead and refrigerated.)
Step 2To serve, spoon chilled over berries or ice cream.