One of spring’s most compatible couples, strawberry and rhubarb are a match made in culinary heaven. Strawberry-rhubarb pies and tarts are classics. A simple rhubarb compote made by cooking down the fruit with some sugar and adding a pinch of cinnamon or a handful of crystallized ginger can also be eaten warm on its own, spooned over yogurt or cheesecake or served with some chilled strawberries for a simple but exciting spring dessert. If you’re feeling a bit more ambitious, this strawberry-rhubarb mousse cake includes coconut and white chocolate.

Recipe: Chilled Strawberries With Warm Rhubarb Compote (Cookthink)
Recipe: Rhubarb Ginger Compote (Washington Post)
Recipe: Coconut, Strawberry, White Chocolate And Rhubarb Mousse Cake (Canelle et Vanille)

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