Pretty and pink, this rosy melange can also be served chilled. If you are using fresh rhubarb, be sure to trim away all of the leafy green part.

Combine 1 cup thinly sliced fresh or frozen rhubarb, 1 McIntosh apple, peeled, cored and chopped, 3 tablespoons sugar and 1 tablespoon water in a shallow 1- quart microwaveproof casserole with lid. Cover and microwave on high 4 minutes. Stir, mashing apples with a spoon. Stir in 1 pint strawberries, hulled and halved, and microwave covered on high 30 seconds more. Let stand 10 minutes. Serve warm.