Chop the rhubarb in small pieces, approx 1 cm pieces.
Add rhubarb to a medium sized saucepan on medium heat. If you're using frozen strawberries, you can add them now as well, but if you're using fresh strawberries wait for the rhubarb to get a bit soft before adding the strawberries since they don't take as long to soften. Let it simmer and let the liquid reduce.
Once the fruit has softened a bit, add the sugar and use a potato masher to mash the strawberries and rhubarb down to the desired consistency.
When the compote has become completely soft, taste the compote (let it cool first on a spoon!) and adjust sweetness if needed. Add the optional chia seeds.
Remove the compote from the heat. And let it cool before storing in an airtight container in the fridge. Enjoy!
