Compotes have less sugar than jams which allows them to feature the fruit more, in my opinion. I love whipping up a batch for a special Spring/Summer dessert or even to use as the base of a barbeque sauce. The tanginess from the rhubarb does wonders for the sauce.
Adjust the amount of rhubarb and strawberry to your taste. I like a bit of tang, so I add about 50/50 mix, but you may want more strawberries for a slightly sweeter mix.
Also, you can substitute honey or agave syrup for the sugar. Use about 2 tablespoons, again adjusting for your taste. When adding these sweeteners, you are adding more liquid so the mixture may need to cook a bit longer to reduce.