3/4 pound rhubarb stalks, washed and edges trimmed. Cut into 1/2 inch pieces (about 3 cups)
1 cup strawberries, stems removed and cut into 1/4 inch slices
1/2 cup sugar or more if needed
2 tablespoons fresh orange juice
1 tablespoon cornstarch
2 teaspoons grated orange peel
1 tablespoon red currant jelly
Combine rhubarb, strawberries, sugar, orange juice, cornstarch and orange peel in a medium saucepan; stir to blend. Let stand until juices form, about 10 minutes. Cook over medium heat until rhubarb is tender but still intact, stirring gently, about 7 - 10 minutes. Gently stir in red currant jelly. Cool 5 minutes. Serve over Auntie's Pound Cake, topped with a dollop of whipped cream. Garnish with a sprig of fresh mint.
Can be made a day ahead. Cover compote and refrigerate. Rewarm filling before using.