Recipe: Strawberry Rhubarb Compote

Serves 4 to 6

Note: The compote will keep several days in the refrigerator. Spoon it over ice cream, swirl it into yogurt, or serve alongside a ripe, strong cheese for dessert. Here, we've topped it with squares of toasted pound cake and a dollop of mascarpone.

• 4 slices pound cake

• 3 c. (1/2-in. wide pieces) fresh rhubarb (about 1 lb.)

• 1/4 c. water

• 1/4 c. sugar or honey, or more to taste

• 1 pint (2 c.) fresh strawberries, hulled and cut into quarters

• 1/2 c. mascarpone cheese or whipped cream

Directions

To toast the pound cake: Cut the loaf into 2-inch slices and toast in the toaster until light golden, or run under a preheated broiler to brown, about 2 to 3 minutes per side, watching that the slices don't burn. Cut into squares. Set aside.

To prepare compote: In a medium saucepan set over medium heat, simmer the rhubarb in 1/4 cup water until it softens, about 5 to 7 minutes. Stir in the sugar or honey, taste and add more if desired. Remove the saucepan from the heat and stir in the strawberries and mint. Set aside.

Place the compote in a serving dish or individual plates and top with the toasted pound cake. Garnish with the mascarpone or whipped cream. Serve warm or at room temperature.

Calories380

Fat22 g

Sodium185 mg

Carbohydrates44 g

Saturated fat8 g

Protein5 g

Cholesterol80 mg

Dietary fiber3 g