^{Photographed here with Old Fashioned Almond Macaroons}

This compote makes the most of the abundant rhubarb available in Northern Europe in the spring. By adding uncooked strawberries to the cooked rhubarb, we’re making the most of both ingredients before marrying them together to create this refreshing dessert.

INGREDIENTS:

• 500g (1 pound) strawberries, hulled and chopped (3 cups)
• 100g (1/2 cup) sugar, divided
• Juice of half a  lemon 
• 500g (1 pound) forced rhubarb, sliced ½ cm (1/4-inch) thick
• Pinch salt

METHOD:

1. Prepare the strawberries: Toss the strawberries with 50g (1/4 cup) sugar and lemon juice in a medium bowl.
2. Strain the juices: Transfer the strawberry mixture into a fine-mesh strainer set over a medium saucepan (off the heat) and let stand, stirring occasionally, for 30 minutes. Do not wash the bowl.
3. Reserve the strawberries: Return the strawberries to the original bowl and set aside.
4. Cook the rhubarb: Add the rhubarb, remaining 50g (1/4 cup) sugar, and salt to the pan with the strawberry juices. Bring to a boil over medium heat, then reduce the heat to low. Cook, stirring occasionally, until the rhubarb is soft and the liquid has thickened, about 6 to 8 minutes.
5. Combine with strawberries: Stir the reserved strawberries into the pan and remove from heat.
6. Chill the compote: Transfer the compote to a bowl and let cool in the fridge for a couple of hours or up to a week before serving.

MAKE AHEAD:

The compote can be made up to a week in advance. Store in an airtight container in the fridge. Serve chilled or at room temperature.