As springtime continues, I like to use seasonal produce in interesting ways. Here I have taken sweet spring strawberries, tart rhubarb, and complex and delicious blood orange juice to create a rich, red compote that can be served in myriad ways.
Bringing these three fruit flavors together reminds me of the phrase “the whole is greater than the sum of its parts.” Layers of strawberry flavor are enhanced with tart rhubarb and sweet-tart blood orange juice. If you aren’t familiar with rhubarb, it is a long red stalk (that resembles celery) and is usually available from early spring to early summer. It is most used in desserts since it needs sugar to tame its tartness.
