Strawberry-Rhubarb Compote

1 pound Rhubarb, cut into 2 inch pieces
1 pint Strawberries, quartered
1 cup sugar
2 teaspoon vanilla (optional)
Shortcake biscuits

Place rhubarb in a medium sauce pan.  On medium heat, slowly warm rhubarb.  After the rhubarb cooks and releases water, cover and simmer for 5 minutes.  Add strawberries and sugar.  Simmer for an additional 5 minutes.  Remove from heat and stir in vanilla, if desired.  Allow to cool slightly.  Serve over shortcake biscuits or vanilla ice cream.  Makes about 4 cups.