Strawberry-Rhubarb Compote

June is the time when local northern gardens finally break away from the tyranny of winter and cool weather crops like kale and chard. The first and finest of fruits are sweet strawberries and tart rhubarb!

Rhubarb is not only tasty, it's been used for generations as a medicinal herb, dating back to 2700 BC in China! Ben Franklin sent rhubarb seeds from Scotland to Philadelphia, introducing rhubarb to North America. It helps with many different stomach issues, aids digestion, and is an astringent and laxative. You'll want to avoid the leaves though, they have toxic levels of oxalic acid.

As we all know, the best chefs pair contrasting flavours to create foods that dazzle. Strawberry-Rhubarb pie is an old tradition, but it's usually over-sweetened. Try this simple recipe which allows the tartness of the rhubarb to shine through, and also gives a fun contrast between the hot compote and the cold ice cream.

Strawberry-Rhubarb Compote

12 stalks rhubarb, sliced (or roughly 4 cups)
4 cups strawberries, destemmed and halved
2 Tb. white wine (I used Pinot Grigio)
4 Tb. brown sugar
splash of water
a few heaping scoops of your favorite vanilla ice cream!

In a medium pan, bring rhubarb, strawberries, and water to medium-hight heat. Add wine and brown sugar, and turn heat down to a gentle simmer. Cover and cook for about 15-20 minutes, stirring occasionally. Take off the heat and let sit for ten minutes with the lid off (or not if you're impatient, like me. :)) You want the finished product to be thick, but not gooey. It'll thicken a bit as it cools.

Spoon a generous amount of your fresh compote over the ice cream, and enjoy!