• 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 the strawberries, rhubarb and sugar. Bring to a boil over medium heat. Combine cornstarch and water until smooth; stir into fruit mixture. Cook and stir for 1-2 minutes or until thickened. Serve warm or chilled. Yield: 1-3/4 cups.

Nutrition Facts: 1/4 cup equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, 1 g fiber, trace protein.