Instructions: Heat rhubarb, sugar and 1 tablespoon of the water to boiling in 2-quart saucepan; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Mix cornstarch and remaining water; stir into rhubarb mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in strawberries and food color. Spoon into dessert dishes. Cover and refrigerate about 2 hours or until chilled. Serve with whipping cream. 4 servings.

* 1 package (16 ounces) frozen unsweetened rhubarb, thawed and drained; can be substituted for the fresh rhubarb.
** 1 package (10 ounces) frozen strawberries, thawed and drained; can be substituted for the fresh strawberries.

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