Place the rhubarb and sugar in a small, heavy non-aluminum saucepan. Cook over medium-high heat, stirring often, until the rhubarb is tender but not completely falling apart, about 4 minutes. Remove the pan from the heat. Stir in the diced strawberries. (This can be made several days ahead and refrigerated.)
To serve, spoon chilled over berries or ice cream. If you prefer serving a simple dessert such as a fool, consider this recipe, which makes 4 to 6 servings. Whip 1 cup whipping cream with 1 tablespoon sugar until thick. Alternate layers of cream and compote in narrow stemmed glasses; refrigerate up to 2 hours before serving chilled.