This pairing is seasonal and delicious—assuming you can overcome stringy rhubarb and mushy berries.
Why This Recipe Works
Making this classic pie duo work in a thick, jammy compote meant treating the strawberries and the rhubarb separately. To reduce stringy rhubarb without having to peel it, we slice it thin, which has the added advantage of reducing the cooking time. In the end, it turned out that the strawberries didn’t need to be cooked at all, but only macerated in sugar and lemon juice for 30 minutes to soften. The moisture given off by the berries could then be used to cook the rhubarb, boosting flavor and avoiding a watery compote.