In a small saucepan, bring rhubarb, sugar, and water to boiling. Reduce heat. Cover and simmer about 5 minutes or until rhubarb is tender.
Stir in strawberries and cinnamon basil. Remove from heat; cool. Cover and chill in the refrigerator. Makes 2 cups (sixteen 2-tablespoon servings).
Nutrition facts are given for 2 tablespoons of sauce.