A Random Recipe: Strawbarb

I love rhubarb. I dislike adding large quantities of sugar to perfectly good fruit. Hence, my delight at discovering that roughly equal quantities of rhubarb and strawberries result in a perfectly edible compote. Here's a slightly more elaborate version.

Slice 4-6 stalks of rhubarb into 1/4-1/2 inch pieces.
Take a pint of the ripest strawberries you can get your hands on, remove the stems, and slice.
Put these in a saucepan with a small amount of liquid (e.g., apple juice), maybe half a cup or so.
Simmer over a very low heat until mushy.
Add a small handful** of chopped dates, another of raisins, and half a small handful of diced candied orange peel.
Also add a bunch*** of "pumpkin pie spice" (or other favorite sweet-spice mixture).
Continue simmering until mushier.

May be served hot or cold. Hot, it is set off very nicely by a dollop of vanilla ice cream above and some sort of sweet baked good fresh out of the oven underneath.

**Handfuls may vary according to taste. I think my latest batch use approximately 1/3 c as the handful equivalent.
***A bunch means "more than you think it should be, but not so much it's inedible". I think it was at least one teaspoonful.