Clean and cut the fresh rhubarb into 1/2-inch (1 cm) pieces.
Place in an 8-cup (2 L) microwave-safe dish.
Add the orange juice and the sugar, stir.
Microwave at HIGH 4 to 5 minutes, stirring twice.
Clean the strawberries and cut each in half.
When the rhubarb is cooked and hot, add the strawberries.
Cover with a plate or a paper.
Let stand 2 to 3 hours at room temperature.
Serve as is or with cream or over ice cream.