I owe this recipe to my beautiful friend Willow who gave me fresh rhubarb from her fabulous garden. Just when I thought our little garden was a sight to behold I saw hers and was overwhelmed. Peas, carrots, blueberries, raspberries, squash, lettuce, strawberries, fennel, lemons, apples.....the list goes on and on. It was a true edible landscape and Jordan and I just stood there drooling as we dreamed of having our own edible yard some day :) So thank you Willow and Graham for blessing us with the fruits of your labor and giving us inspiration for our own little garden!

Okay, on to the recipe! This is easy and makes any plain 'ol bowl of vanilla bean ice cream heavenly. I think it taste best the next day so I made it one night after dinner and then the next day we had it for dessert. This compote would also be fabulous on top of french toast or pancakes....yummy! 

Rhubarb and strawberries are in season so snatch them up while you can!

Strawberry Rhubarb Compote

• 2 cups coarsley chopped rhubarb stalks
• 1/4 cup sugar
• 1 1/2 cups strawberries, hulled and halved
• a little less than 1/4 cup water ( I think I used about 1/8 cup)

In a saucepan over medium heat, combine the rhubarb, sugar and water. Cook until the mixture begins to simmer and release liquid, about 10 minutes or so, covered. Uncover and stir in the strawberries. Cook at a gentle simmer until the rhubarb is soft, about another 10 minutes. You can serve it warm now or you can let it sit for an hour or overnight to let all the flavors mold together. Store in an airtight container in the fridge for up to three days.

Makes about 1 cup

Enjoy!