MOM'S STRAWBERRY RHUBARB COMPOTE
3 cups rhubarb, sliced
3 cups strawberries, cut in half or quarters, depending on size
2 tablespoons water
1/2 cup sugar (or less, depending on your taste)
1/2 teaspoon lemon zest
Directions: Put the cut up strawberries and rhubarb in a saucepan. Add sugar, water, and lemon zest. Put heat on medium low and let cook till the strawberries and rhubarb break down. The rhubarb will get stringy. This should take about 5-9 minutes. The desired consistency is soupy not sticky like jam. If you keep cooking it will turn into jam. Take it off the stove and let cool. Serve at room temp or cold.