1. Clean the rhubarb and cut into small pieces. Mix with lemon juice and 100 g sugar in a large saucepan, cover and let stand for 1 - 2 hours.
2. Clean and chop the strawberries. Bring the rhubarb mixture to the boil, cook over a mild heat for 5 - 7 minutes, stirring occasionally, until the rhubarb disintegrates. Season the compote with cinnamon to taste.
3. Remove the pot from the heat, stir the strawberries into the hot compote and let them steep for 30 minutes.
4. Before serving, season the compote with sugar, cinnamon and lemon juice to taste. Vanilla yogurt goes well with it.
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