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In a medium pot, mix rhubarb, 1/2 cup strawberries, Splenda and 1/4 cup water. Cook over medium heat 15 minutes, until rhubarb falls apart. Reduce heat and stir frequently during the last 5 minutes of cooking time. Remove from heat; transfer to a bowl and fold in remaining strawberries. Cool completely.
*** Serve over Angel Food Cake or ice cream. ***
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