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Rhubarb and Strawberry Compote with Fresh Mint

['3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)', '3/4 cup sugar', '1/4 cup water', '1 1-pint container fresh strawberries, hulled, halved', '2 tablespoons chopped fresh mint']

Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

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