eat make read

So once I bought the ricotta cheese at the Brooklyn Flea, I had to figure out what to pair it with. I was pretty set on dessert, since I’d already planned out dinner. When I got to the grocery store I was immediately drawn to the strawberries. I know it’s not prime season for them, but these ones were normal sized and bright red and I just couldn’t resist. Then some beautiful rhubarb caught my eye and I decided to get a little crazy and combine the two.

When I got home I sliced the strawberries and rhubarb and made a nice little compote. I thought there should be some kind of base for the fruit and cheese, so I whipped up some simple biscuits from the Joy of Cooking. When everything was done, I just spooned some of the compote over a plain biscuit and topped it off with the ricotta cheese. Pure delight! The compote was so refreshing.

Strawberry Rhubarb Compote
1 pint strawberries, sliced
4 stalks Rhubarb, chopped into 1/2 inch slices
1/2 cup sugar
2 Tablespoons water

1
Toss the rhubarb, sugar and water in a saucepan over medium high heat.
2
Cook for about 5 minutes or until rhubarb is soft
3
Remove from heat and add strawberries
4
Chill until served.