Serves 8
1 1⁄4 cups sugar
3 Tbs. potato starch
2 lbs. strawberries (4 pints), trimmed and halved (6 cups)
2 tsp. fresh lemon juice
1 1⁄2 lbs. rhubarb stalks, cut crosswise into 1⁄2-inch slices (4 cups)
1 tsp. finely grated fresh lemon zest
In a medium saucepan stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Cover partially and cook over medium heat until rhubarb is soft, about 10 minutes. Chill and serve with sponge cake.
(Louise Fiszer)