My grandmother in Tennessee used to make rhubarb and strawberry pie for us every summer. Boy was it good. There is something about the tartness of the rhubarb and the sweet flavor of the strawberries that creates the perfect blend of flavors. And since they are both in season at the same time, they make a natural combination. Here is a simple recipe for rhubarb compote that is delicious over vanilla ice cream.
Cut the rhubarb into half inch chunks.
Combine the rhubarb, orange juice, orange rind and cinnamon in a saucepan.Cover and cook over medium heat until rhubarb is tender (about 10 minutes).
Next add the honey and strawberry jam and continue cooking over medium heat, stirring gently until thickened.
Serve warm over ice cream or pound cake.
Time to prepare: 20 minutes.