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3 c. fresh rhubarb, cut in
1-inch pieces
2/3 to 1 c. sugar
4 Tbsp. water, divided
4 whole cloves
1 (1-inch) stick cinnamon
1 Tbsp. cornstarch
1 1/2 c. sliced fresh
strawberries, washed and

In a medium saucepan combine rhubarb, sugar, 2 table-
spoons water, cloves and cinnamon stick. Mix well. Bring to a
boil, cover and simmer over low heat 3 to 5 minutes or until
rhubarb is tender. With slotted spoon, remove rhubarb to
serving bowl, reserving liquid. Discard cloves and cinnamon.
Dissolve cornstarch in remaining 2 tablespoons water, add to
rhubarb liquid in pan. Cook, stirring constantly over low heat
until mixture boils and thickens, pour over rhubarb. Add
sliced strawberries and mix gently. Makes about 3 1/2 cups.

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