Clean and chop: 1 lb of fresh rhubarb into 3/4 inch pieces. 2 pints of strawberries into quarters.
In a large saucepan add in: The strawberry and rhubarb mixture
1/4 cup of water, 3/4 cup of sugar , 1 stick of cinnamon. Mix it together well
Turn the skillet to a medium heat, bring to a boil and then reduce everything to a simmer. Simmer it all together for 30 minutes or so until all is softened.
Add the juice of 1/2 a lemon to prevent discoloration. Check for taste, and serve it up warm or chill and serve cold, or use it as a topping for ice cream.