12 oz. fresh rhubarb, cut in thin slices - 3 c.
1/4 c. orange juice
2 tbsp. sugar
1 pt. (12 oz.) ripe, rinsed hulled and sliced strawberries
1 c. heavy cream, whipped

1. Bring rhubarb, orange juice and sugar to a boil in large saucepan.

2. Reduce heat and cover. Simmer 8-10 minutes, stirring gently twice until rhubarb is tender, now mushy. Cool to room temperature.

3. Stir in strawberries.

Use chocolate biscuit recipe in preceding recipe. Top with whipped cream.