Put this on everything. That's all I'm going to say about that.
Total time: 12 minutes, plus time to cool
Yield: about 2 cups
2 cups of rhubarb, sliced 1/2 inch pieces
1/2 cup sugar
2 tablespoons water
1 pounds strawberries, hulled and quartered
1 tablespoon fresh mint leaves, thinly sliced
1. Place rhubarb and sugar in a medium size pot over medium heat. Bring to a simmer, reduce heat and continue to simmer for about 7 minutes, until the rhubarb is tender.
2. Gently stir in the strawberry quarters and pour into a bowl to cool the mixture slightly. Stir in the mint leaves, and drizzle over warm crepes (or refrigerate for later use).