In honor of fresh spring cheeses and the sweetest strawberries I've tasted in years, I want to share one of my favorite recipes for this season’s cheese: strawberry-rhubarb compote

To learn more about what spring cheese is, read here.

I adore the combo of strawberries and rhubarb. And I love pie. Though I see which dessert direction someone else might have gone with this, because I am worse at making pie dough than I am at doing pull-ups and I love cheese, I created a strawberry-rhubarb compote that pairs excellently with this season's tastiest dairy! Win-win?

YESSS!!

The compote is dessert-like, but has enough freshness that you could spoon it over your oatmeal in the morning and feel like you were getting a full serving of fruit. If you need to feel that way. It plays well with cheese because its sweet-tartness highlights the rich butterfat and fresh flavors of younger spring cheeses. The recipe follows, and HAPPY SPRING!

Strawberry Rhubarb Compote

1/2 pound rhubarb, sliced 1/2-inch thick

1/4 cup plus 1 tablespoon white sugar

1 tablespoon honey

1/8 tablespoon freshly ground pepper

3 tablespoons balsamic vinegar

2 cups strawberries, sliced 1/4 inch thick

Stirring with a wooden spoon in a medium saucepan, bring the rhubarb, sugar, pepper, honey, and balsamic to a boil over high heat. Once bubbly, reduce heat to medium-low and cover, leaving the lid slightly ajar so steam can escape. Cook for 7 to 10 minutes, or until half of the rhubarb in the pan has become soft and dissolved. Stir occasionally. 

After the rhubarb has softened, add the strawberries. Cook for 10 to 15 minutes more, or until the strawberries are tender. Cool, then serve with your favorite spring cheese!