1 qt. strawberries
2 1/2 c. rhubarb
1 5/8 c. water
4 1/2 c. sugar
1 tsp. cornstarch
1 tbsp. cold water

Wash fruit, cook the rhubarb in water with the sugar, low heat. When soft take out rhubarb, boil strawberries 2 minutes in same water; take out, arrange with rhubarb in layers in bowl. Stir the cornstarch with cold water until smooth. Stir into hot juice and boil 2 minutes, stirring constantly. Pour over fruit. Serve hot or cold with cream. Serves 6 to 8.