Strawberry-rhubarb compote: It is really easy. I adapted this recipe: Place orange zest and juice from 1 orange in a large sauce pan along with 1/4 cup light agave nectar and 1 lb sliced rhubarb. Simmer for ten minutes, then remove from the heat and stir in 1-2 lb sliced strawberries.
Rhubarb is so pretty alone, but it definitely needs the strawberries to taste good. I like the hint of orange in there, too. Here is how I've been eating it:
Over arugula with goat cheese, balsamic, and toasted almond slivers
Over vanilla frozen yogurt. I've also mixed it into greek yogurt. A couple more uses for strawberries (besides just eating them of course):
Strawberry-infused water, just like in the fancy spas! I would've liked to put a few sprigs of mint in there too. I have a feeling this has started a water-infusing kick for the summer -- so refreshing! (ps. you don't need that much fruit, I was enthusiastic)
And, of course, strawberries and champagne!
I'm already looking forward to cherry and blueberry picking seasons!