Rhubarb Compote on Shortcakes

This is a rhubarb and strawberry compote
that makes lots of sweet and tasty syrup
that will soak nicely into short cakes.

Ingredients:
3 cups rhubarb, cut into 1/2 inch pieces
1 pint strawberries, hulled and halved
3/4 to 1 cup white granulated sugar
1/4 cup water, orange juice or lemon juice
1 envelope unflavored gelatin
6 Pre-baked shortcakes

Directions:
Combine all ingredients except the gelatin
in a pot over medium heat and simmer
until sugar is dissolved and fruit
is softened, about 15 to 20 minutes.
Taste and adjust for sweetness.
Pour into a heatproof bowl.
Mix gelatin in a small bowl
per package instructions,
then stir into rhubarb-strawberry mixture.
Cover and refrigerate until thickened.
Serve topped with whipped cream
between shortcake halves or over ice cream.