Strawberry and Rhubarb Compote
Rinse the rhubarb, cut off the ends, remove the strings and cut into 2 cm (approximately 3/4-inch) wide pieces. Rinse the strawberries, hull and halve or quarter.
In a saucepan, melt the sugar add the fruit and bring to a brief boil, stirring, for a few minutes. Add the lemon juice, strawberry lime liqueur and 1/4 liter (approximately 1 cup) water and cook over medium heat, about 10 minutes. Mix the cornstarch with cold water until dissolved and stir into the compote, adding just enough to thicken to desired consistency. Remove from heat, spoon into small serving bowls and let cool.