1/4 c. sugar 1/4 c orange juice 2 c. rhubarb cut into 1/2 inch slices OR frozen sliced rhubarb (8 oz.) 2 t. cornstarch 1 T. water 1 c. sliced strawberries In saucepan, combine sugar and orange juice. Bring to boiling; add fresh or frozen rhubarb. Return to boiling; reduce heat. Cover & simmer 5-7 minutes or until rhubarb is nearly tender. Drain rhubarb, reserving syrup. If necessary, add water to reserved syrup to make 2/3 cup. Pour syrup into saucepan. Stir together cornstarch & water; stir into syrup. Cook & stir till thick & bubbly. Cook & stir for 2 minutes more. Remove saucepan from heat. Gently stir in rhubarb & strawberries. Cover & chill throughly (about 1 1/2 hours). Makes 6 servings.