If I can put aside a few stalks of rhubarb before my older son manages to eat them all, completely raw, I chop them up and combine with strawberries, for the classic combination and otherworldly compote that has as many uses as it has strawberries, and qualifies as a serving of vegetables, even for dessert. Use this strawberry rhubarb compote as a filling for crumb bars or pies, to top your porridge, or to spread on toast and these Rhubarb Oat & Cream Scones. Prepare in large batches and freeze for another day or to surprise everyone with an unseasonable Strawberry Rhubarb Pie on Thanksgiving.

Rhubarb Strawberry Compote

Yield: 5 ½ cups

What you need:

4 cups rhubarb, ¼ inch thick slices
½ cup turbinado sugar
2-4 tablespoons water, divided
4-6 cups strawberries, quartered for pie filling and small dice for jam or spread

What you do:

Put the rhubarb, sugar and 2 tablespoons water into a small pot.
Bring to a boil and simmer, stirring frequently, for about 8 minutes, until rhubarb softens. If rhubarb is sticking to bottom of pot, add more water, 1 tablespoon at a time.
Add strawberries and continue to cook on medium high for about 5 minutes, until strawberries break down and mixture thickens (so that it coats the back of a spoon).
Allow to cool. At this point, you can freeze the compote in small storage containers or plastic bags.

I recommend adding about 1 tablespoon of tapioca starch per 2 cups of compote when using as a pie or crumble filling.