1 1/2 lb. rhubarb, washed, trimmed, and cut into 1/2 inch pieces
1/2 c. sugar
1/2 c. water
1/8 tsp. ground cloves
1/2 lb. strawberries, washed, hulled, and thinly sliced

In a large saucepan, combine the rhubarb, sugar, water, and cloves. Bring to a boil, cover, reduce the heat, and simmer 10 minutes, stirring occasionally. Transfer to a bowl and stir in strawberries; cool. Serve over ice cream, pound cake, or angel food cake. Makes 4 cups. About 34 calories in 1/4 cup.