Nicole Plue, pastry chef at New York City's Guastavino, uses this sauce as the final touch on her Rhubarb-Strawberry Pavlova.
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes.
Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use.
Store in the refrigerator in an airtight container for up to 5 days.