I placed 2 cups chopped rhubarb, 1 cup strawberries, 1 cup blueberries, 1/2 cup sugar, and 2 tablespoons lemon juice in a saucepan.

I cooked on medium heat and waited for the fruit to break down.

I decided to thicken it a little by making a mixture of 1 tablespoon cornstarch, and a little bit of water. I slowly stirred this into the rhubarb mixture. Once I got the consistency I desired, I removed the compote from the burner.

I placed graham crackers on the bottom of a square baking dish and poured the compote mixture on the top. I placed it in the refrigerator to set and cool.

You could alternatively place the compote on the bottom and sprinkled the crushed graham cracker on top.