Cooking Corner Featured Recipe
1 Heaping cup thinly sliced strawberries
¾ Cup granulated sugar, divided
2 ½ Cups trimmed and sliced rhubarb (3/4#)
¾ Cup heavy (whipping cream)
1 Tablespoons confectioners’ sugar
½ Teaspoon vanilla extract
Combine strawberries and ¼ cup sugar in a bowl. Let sit, stirring occasionally, until the sugar dissolves and juice begins to collect, about 30 minutes.
Toss the rhubarb with the remaining ½ cup sugar in a 2-quart saucepan. Add the strawberry juice and a pinch of salt and stir to combine. Cook over medium heat, stirring occasionally, until the rhubarb is falling apart, about 10 minutes. Remove the pan from the heat, stir in the strawberries and transfer the compote to a bowl. Refrigerate until cold, at least 1 ½ hours or overnight.
In a chilled bowl, whisk the cream and confectioners’ sugar until soft peaks form. Add vanilla and continue whipping to medium peaks. Set aside about 1/3 cup of the cold compote and fold the rest into the whipped cream just until the mixture looks streaky. Divide among 6 glasses or dessert bowls and refrigerate for at least 1 hour before serving (refrigerate remaining compote, too).
Top with the remaining compote just before serving. Garnish with fresh mint, if desired.