Tis the season of strawberries and rhubarb! Enjoy it while it lasts. You can get strawberries year round. But they won't hold a candle to what you can find at your local farmers' market right now. And rhubarb is one of those rare veggies (yup, technically a vegetable!) that is hard to find outside of its late spring/early summer season.
We use this unstoppable duo to make a compote. Stirring the chopped strawberries in after cooking down the rhubarb preserves a nice freshness and texture. We pair it here with Greek-style yogurt and a tasty whole grain crumble topping. Try full fat yogurt swirled with a touch of honey, or vanilla ice cream for a more decadent treat. Make a double or triple batch of the compote - its uses are endless!
