It’s rhubarb season, strawberry season AND hot summer days season. Normally I have the luxury of enjoying fresh rhubarb back home in Maine — straight out of the garden. Thank God Whole Foods in Boston delivered; you can buy individual stalks when in season. My mom and I originally found this strawberry-rhubarb compote recipe from Skinny Taste a couple summers ago. The tartness of the rhubarb is perfectly balanced with sweet and juicy strawberries to make a sauce. This time, I added in lemon zest and a juicy ripe peach. Layer over your favorite yogurt and granola for a Zesty Strawberry Rhubarb Compote Parfait — the perfect on-the-go breakfast! (Or hey — even dessert.)
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