Strawberry-Rhubarb Compote

Ingredients

½ lb rhubarb

½ lb strawberries

3½ oz sugar

1½ tsp lemon juice

1 tsp vanilla

pinch salt

Directions

Chop both the rhubarb and strawberries into ½" pieces (separately).

Toss half of the sugar with the strawberries in a bowl; add lemon juice. Place berries in a strainer over a saucepan and let sit for ½ hour, stirring occasionally.

Return berries to bowl. Add rhubarb and remaining sugar to the strawberry juice in the saucepan. Bring to a boil; reduce ehat and cook, uncovered, stirring occasionally until fruit is softened (about 10 minutes). Add strawberries and cook an additional minute or two. Remove from heat.

If desired, mash fruit to desired consistency. Stir in vanilla and salt.

Serve on toast or muffins; stir into yogurt, spoon over pancakes, waffles, angel food cake, ice cream...