3 stems of rhubarb (about 1 lb), trimmed and cut into ½ inch pieces 1 box strawberries, halved 4 tbs sugar (preferably turbinado)
¼ cup water 1 tbs cornstarch
• Put rhubarb, strawberries and sugar in a pot. Mix it well. • Add water, cover, and bring it to a boil. Lower the heat to a minimum and simmer, stirring occasionally. Don’t let it boil over. Cook for about 10 minutes until the fruit is broken down. • Dissolve cornstarch in some water and add to compote. Continue simmering for 5 minutes. • • Turn heat off. • Transfer to individual bowls. Let it cool.
Whipped cream would nicely complement it. A honey based liqueur, such as Scottish Drambuie would enhance the natural tart flavor of this intriguing dessert.