2 c. 1 inch rhubarb pieces
2 tbsp. water
1 tbsp. cornstarch
1 pkg. (10 oz.) frozen, sweetened strawberries, thawed, drained and juice reserved
1/3 - 1/2 c. sugar

In 1 1/2 - 2 quart microwave casserole, combine rhubarb and water. Cover. Microwave at High 3-4 minutes, or until rhubarb is tender, but still in whole pieces.

In small bowl combine cornstarch and strawberry juice. Add to rhubarb with strawberries. Microwave, uncovered, 3-5 minutes, or until clear and thickened, stirring after half the cooking time. Stir in sugar. Cover; let stand 2-3 minutes before serving. Makes 2 cups.