Strawberry-Rhubarb-Rose Compote

Plus! What to watch, wear and drink this week.

Rhubarb. What a captivating plant.

So tart, so rosy, with broad, heart-shaped leaves that are surprisingly toxic. Rhubarb grows like a weed, and is the pride of the Midwest. I’ll never forget the towers of Rhubarb at the Minneapolis Farmers Market, 4” thick.

Strawberry Rhubarb compote spooned over my famous buckwheat groat pancakes.

Rhubarb is a rhizome, meaning it grows from an extensive horizontal root structure underground. In the UK, the first rhubarb of the year is harvested by candlelight in forcing sheds, resulting in a sweeter, more tender stalk.

Rhubarb in the UK, after being shielded from the sun, harvested by candlelight.

Strawberry rhubarb pie is a harbinger of summer for me, but pie takes time, and I want to eat rhubarb daily, not only on the weekends. Skipping the trouble of pastry dough, I like to make batches of the filling to inspire all kinds of lazy desserts. I spoon the syrupy filling over pancakes, ice cream, and add it to yogurt-based smoothies. This week, I made individual shortcake cups, layering leftover olive oil cake, whipped cream, and the compote in a glass (you could do the same with crushed, store-bought cookies).

Left: Rhubarb-topia in Minneapolis. Right: Whipped chamomile cream, strawberry rhubarb compote, olive oil cake, and rose petals.

This relatively low sugar compote is versatile, shockingly red, and keeps in the fridge much longer than fresh berries. The only novel twist is a splash of rose water in there at the end.

Before we cook — what to wear, watch and drink this week.