makes about a pint
Combine rhubarb, strawberries, sugar, honey, and water in a heavy-bottomed saucepan and bring to boil over medium heat. Turn down the heat to maintain a low simmer, cover, and cook for 5–10 minutes, stirring a couple times during the time.
Let cool and store in a covered glass jar in the refrigerator. Keeps one week. Spoon over plain yogurt, ice cream, panna cotta, or use a few tablespoons to add fruit and sweetness to a smoothie.