Baked Rhubarb Compote With Fresh Strawberries

• Butter for baking dish
• Butter for greasing
• 1 1/2 pounds fresh rhubarb, cut in 1-inch pieces
• 3/4 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1 pint ripe strawberries, hulled and sliced
• Whipped cream or ice crea

1. Preheat oven to 350 degrees.
2. Lightly butter an eight-inch square baking dish.
3. Mix the rhubarb with the sugar and cinnamon.
4. Spread in the baking dish, cover and bake 20 minutes.
5. Allow to cool about 30 minutes, then fold in the strawberries.
6. Serve warm or cold with whipped cream or ice cream.

butter, butter, fresh rhubarb, light brown sugar, cinnamon, strawberries, cream

Taken from cooking.nytimes.com/recipes/8814 (may not work)