Combine the rhubarb, strawberries, and sugar in a medium, heavy-bottomed saucepan over medium heat. Stir until the sugar melts, about 3 minutes. Let simmer for an additional 4 to 5 minutes until the rhubarb and strawberries are mostly broken down, but with still a few chunks remaining. Stir in the orange juice and pour into a heat-proof bowl to let cool.
You can store the compote for up to a week in a sealed container in the refrigerator. Serve with the scones, on toast, with Greek yogurt and granola, over ice cream, with pound cake…the possibilities are endless!
* Feel free to reduce the sugar if you want it slightly less sweet.
