Serve this spiced strawberry rhubarb dessert as a shortcake topping or serve in dessert dishes with whipped cream or topping. 

2/3 cup sugar 
1 1/2 teaspoons cornstarch 
1 1/2 teaspoons ground cinnamon 
dash salt 
1 pound rhubarb, cut into 1-inch pieces (2 to 2 1/2 cups) 
1 pint strawberries, cleaned, hulled, and halved (2 cups whole strawberries) 

Place about half of the rhubarb in a buttered 2-quart casserole. In a small bowl combine sugar, cornstarch, salt, and cinnamon. Sprinkle half of the sugar mixture over the rhubarb. Top with remaining rhubarb then sprinkle with remaining sugar mixture. Cover and bake at 375° for about 30 minutes, or until rhubarb is soft. Stir in the strawberries, cover, and bake 7 minutes longer. Chill and serve over shortcake, pound cake or angel food cake with whipped cream.
Makes about 3 to 3 1/2 cups.