Yield: 900 grams (about 3 cups)
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Strawberries, fresh | 454 | 2¾ cups |
| Rhubarb, fresh | 228 | scant 2 cups |
| Butter, unsalted | 5 | 1 teaspoon |
| Brown sugar | 106 | ½ cup |
| Lemon juice, fresh | 28 | 2 tablespoons |
| Cornstarch | 10 | 1 tablespoon + 1½ teaspoons |
| Water | 199 | ¾ cup + 2 tablespoons |
PREPARE
Cut the strawberries into quarters, or into eighths if they are very large.
Chop the rhubarb on the diagonal into ½-inch pieces.
In a medium pot over medium heat, stir together the rhubarb, butter, sugar, and lemon juice.
Bring the mixture to a boil, stirring occasionally, and let it cook for 3 to 5 minutes, or until the rhubarb softens.
In a small bowl or measuring cup, stir together the cornstarch and 29 grams (2 tablespoons) water, then add to the boiling liquid.
When the mixture boils, add the strawberries and 170 grams (¾ cup) of water, then return to a boil, stirring gently. Reduce for 3 to 5 minutes, stirring so it doesn’t stick to the bottom of the pot. Then remove from the heat.
Cool and refrigerate until use.
The compote will last for at least a week, chilled.