1/4 c. sugar
 1/4 c orange juice
 2 c. rhubarb cut into 1/2 inch slices OR frozen sliced rhubarb (8 oz.)
 2 t. cornstarch
 1 T. water
 1 c. sliced strawberries
 In saucepan, combine sugar and orange juice. Bring to boiling; add fresh 
 or frozen rhubarb. Return to boiling; reduce heat. Cover & simmer 5-7 
 minutes or until rhubarb is nearly tender. Drain rhubarb, reserving 
 syrup. If necessary, add water to reserved syrup to make 2/3 cup. Pour 
 syrup into saucepan. Stir together cornstarch & water; stir into syrup. 
 Cook & stir till thick & bubbly. Cook & stir for 2 minutes more. Remove 
 saucepan from heat. Gently stir in rhubarb & strawberries. Cover & chill 
 throughly (about 1 1/2 hours). Makes 6 servings.