Ingredients

• 4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
• 1/2 cup sugar
• 2 tablespoons water
• 1 16-ounce package frozen sliced sweetened strawberries, thawed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

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Instructions

1. Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)