Trim and rinse the rhubarb, cut into 2 1/2cm lengths and put into a large saucepan with the sugar and the orange juice. Cover the pan, bring the mixture to the boil, reduce the heat and simmer gently, uncovered, for 5–6 minutes, stirring occasionally.
While the rhubarb is cooking, hull the strawberries, then halve or quarter any large ones. Add to the rhubarb and simmer gently for 4–5 minutes, or until slightly softened. They should maintain their shape and still have some bite.
Taste and add a little more sugar if necessary. Transfer the compote to a serving dish and serve while still warm with the cream.
When buying rhubarb, choose a fresh-looking bunch with firm red stalks; any stalks with green tinges will be too sour. When cooking rhubarb, always use a stainless steel or enamel saucepan.
If you prefer, you can refrigerate the compote and serve it chilled, accompanied by ice cream or a little cold pouring custard.