In separate containers, macerate the rhubarb and strawberries with 185g sugar each.

Cover and keep at room temperature for 2 hours.

Then strain the macerated fruit (still keeping them separate) for 5-10 minutes. Combine and reserve 375g of the fruit liquid.

In a medium-large saucepan or rondeau, add the reserved liquid, vanilla, orange zest, and cornstarch.

Whisk together, making sure there are no clumps of cornstarch.

Bring the mixture to a simmer to activate the cornstarch.

The mixture will thicken, so stir often to make sure the sauce doesn’t burn at the bottom of the pan.

Once the liquid is thickened to almost a syrup-like consistency, add in the macerated rhubarb.

Continue to stir and cook the mixture for about 5 minutes, at which point you can taste a piece of rhubarb. It shouldn’t taste raw, but it should have a gentle crunch.

Remove the mixture from heat and fold in the macerated strawberries, ensuring the fruit is nicely coated with the syrup.

Serve immediately with a crumble, ice cream, or both.