Strawberries and rhubarb make a perfect spring pairing. The combination enhances their respective flavors; strawberries taste more interesting and rhubarb far less harsh and acerbic.
Here, I’ve used them in a simple strawberry-rhubarb compote, which would go well on sugared strawberries or ice cream. It could also serve as the basis of a fool, the old-fashioned English dessert made from fruit puree and whipped cream. The same flavor combination appears in a strawberry-rhubarb brown sugar crisp and strawberry-rhubarb muffins, which make a good wake-up call in the morning.
Both strawberries and rhubarb are highly perishable; they store well for just a few days in the refrigerator. Choose red, unblemished strawberries and crisp, brightly colored stalks of rhubarb. To refrigerate, arrange strawberries on a paper towel-lined pan, but wrap rhubarb in an airtight plastic bag. Wash strawberries and rhubarb just before using.