Serve over Brennans Vanilla Ice Cream, angel food cake, pancakes, or waffles.
PreparationCombine rhubarb, sugar, and ¼ cup water in heavy large saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes.
Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.