This is another way we found to use the rhubarb in our garden. This tastes great as a topping (warmed or chilled) on vanilla ice cream, on angel food cake, or spongecake, or on shortcakes.
Combine the first three ingredients in a medium saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until rhubarb is tender.
Combine 1 tablespoon water and cornstarch; stir well, and add to rhubarb mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
Remove from heat; stir in strawberries and vanilla.
Serve warm or chilled over angel food cake, sponge cake, or vanilla ice cream.
