Clean and remove stems of strawberries. Slice and place into a medium-sized bowl. Stir in sugar and let rest for 30 minutes.

Drain strawberries with a fine mesh strainer, keeping all the syrup for later. You should have close to a 1/2 cup.

Place rhubarb, lemon juice and honey in a medium sauce pan. Add reserved syrup from the strawberries and gently stir.

Cook the rhubarb in the strawberry syrup over medium heat, stirring frequently, just until rhubarb is tender and starts to fall apart - about 10 minutes.

Remove from heat. Gently fold in strawberries.

Serve immediately or cool and keep in refrigerator for later use.

Makes about 3 1/2 cups.