Nothing says spring like fresh, beautiful rhubarb.  (well that and fresh asparagus)  I love the gorgeous pink color....in fact when chopping the rhubarb it turned my cutting board pink!
While strawberries are not in season until June, I did use organic halved frozen strawberries in this dish.
There could also not be an easier dessert to make.  This recipe will easily feed 4 for a good 2 days.
6 cups chopped fresh organic rhubarb
3/4 cup water
1 cup organic cane sugar (or sweetener of your choice)
1 inch knob of fresh ginger, finely minced
1 tsp. vanilla
1 rounded Tblsp. cornstarch, and water to lightly thicken
1 rounded cup of frozen strawberries (mine were halved, then cut into quarters)
2 gluten free ginger snap cookies (we used Mary's Organic) chopped small - for a garnish
whipped cream (we use lactose free)
To a large pot, add the water, rhubarb, ginger and sugar.  Bring to a boil, and turn down to a simmer cooking about 20 minutes.  Stir frequently, until the rhubarb is no longer chunky.
Taste for sweetness and add more sugar if necessary.  Make a cornstarch slurry and slowly add to thicken. (the rhubarb will also set in the fridge)  Remove from the heat and add in the vanilla and strawberries stirring well.
Transfer to a large bowl, and refrigerate until cold.
Serve the rhubarb/strawberry compote in a clear round wine glass, or dessert cup alternating with the whipped cream.  Top with the chopped ginger snap cookies.  Enjoy!  🙂