I *finally* found rhubarb locally on Friday - about a month late! - and really wanted to use the oven-roasting approach for a compote. On stove top it is always completely sogged in liquid and absolute stringy mush, particularly if you add in strawberries.

I started two cups of rhubarb and after mixing in the recommended amount of sugar, I realized this was going to be waaaaaaay too sweet. I added another cup of rhubarb and mixed the cooking rhubarb at the specified intervals. Separately, I roasted chunks of strawberries on a sheet pan with parchment paper - no sugar, no nothing. After both pans were in about 30 minutes at 375 F, I scraped the dense, strawberry nuggets off the parchment and added them to the rhubarb pan, and gently folded them in. After another 20 minutes, I removed a glorious, chunky conserve-like pan of summer rubies.

Still rather a bit sweet for us, but the texture is wonderful, there are defined bits of fruit visible! No blitzing into a puree, it is destined for shortcakes!

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