Combine the sugar and cinnamon. Put the lemon juice into a saucepan with 1⁄4 cup water and a third of the rhubarb, then sprinkle with the sugar-cinnamon mixture. Continue layering until all the rhubarb and sugar-cinnamon mixture is used up. Cover and cook gently over low heat until barely tender, 10 to 20 minutes.

Add the strawberries, and cook a few more minutes. Refrigerate until serving.

Note: The compote can also be eaten at room temperature and is a lovely accompaniment to yogurt (about 1 tablespoon per 1/2 cup yogurt)