Wash rhubarb, cut in pieces and place in a saucepan with water over low heat.
Cover and, when fruit has started to soften, add sugar, stirring to dissolve.
Cook until tender.
Meanwhile wash and hull berries, and cut in half.
Remove rhubarb from heat, and immediately add berries.
Note: Choose crisp stalks of rhubarb.
They should break easily, and the rosier the skin the better.