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Toss together the rhubarb and strawberries in a saucepan; simmer over medium-low heat for 15-20 minutes or until the strawberries and rhubarb break down and form a sauce. I covered the pot at the beginning, then after the strawberries seemed thawed I removed the cover. Not sure if that did anything or not, it just felt right.
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Stir in 1/4 cup of brown sugar; taste; add more if needed. Will vary depending on the sweetness of the strawberries and the tartness of the rhubarb.
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Let cool a bit and serve over ice cream or pound cake or angel food cake, topped with whipped cream.