It's that time of year, when strawberries actually taste like strawberries, and the Union Square market is overflowing with them. Nothing goes better with fresh strawberries than fresh rhubarb and I happen to have a fantastic recipe for a compote involving the two. Spoon it over vanilla ice cream and you get this melted strawberry rhubarb concoction that's to die for. The measurements are haphazard at best, so you can channel your inner chef and just throw things together without a care in the world. Cut up your strawberries into halves or quarters (whatever you like) and cut the rhubarb into 1/2 inch pieces. Dump them into a pot with 1/2 cup sugar and 1/4 c water, letting them simmer over high heat (stirring every once in a while) until the rhubarb becomes soft (you should be able to break it up with a wooden spoon). The timing really depends on how ripe the rhubarb is, so it could take anywhere from 8 - 15 minutes. Let your compote cool a bit and then pop it in the fridge.
I like to serve this dessert in clear glasses so you can see the colors oozing together, savoring the experience with your eyes as well as your stomach.
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