1 pkg. Angel Food cake, prepared & cooled
1 lb. frozen rhubarb, thawed (canned is O.K. to use)
1/2 c. sugar
1/4 c. cornstarch
1 (10 oz.) pkg. frozen strawberries, thawed & drained
1/4 c. water
1 c. heavy cream
1/2 c. sifted powder sugar

Drain rhubarb, reserve liquid. Cut into 1/4 inch pieces. Combine sugar and cornstarch in saucepan, mix well. Add rhubarb, liquid, strawberries and water. Cook over medium heat until it boils, stir constantly. Reduce heat to low, simmer 5 minutes, stir often. Place sheet of wax paper over surface of strawberry mixture. Chill thoroughly. With knife cut cake crosswise into 4 layer (or 3 is O.K.) Put layers together with chilled filling - whip cream fold in powder sugar, frost top and sides. Refrigerate 24 hours.