While we’re on the subject of seasonal produce, rhubarb has always said “summer” to me. While it’s available I buy it, chop it, and freeze it for use in the dead of winter to at least bring back the memory of warmer weather. While straight rhubarb may be too tart for some, the iconic combination of strawberries and rhubarb can win over the harshest of critics. And when those strawberries were picked lovingly by one’s three-year-old daughter (in between devouring them and licking juice off her fingers), how could anyone resist?
I chose to make this a compote rather than a pie or a crisp because I’m really the only one in the house who actually likes pie. At least with a compote my family can spoon it on top of yogurt, over shortcakes, or just eat it straight from the spoon!