Makes 1 generous cup compote
¼ cup sugar
Zest of 1 small lime
⅛ to ¼ teaspoon ground cinnamon
6 ounces rhubarb, sliced
¼ inch thick (1½ cups)
8 ounces strawberries, hulled and quartered (about 2 cups)
Plain Greek yogurt, sliced strawberries and fresh lime zest, for serving
In a small bowl, stir the sugar, lime zest and cinnamon until thoroughly combined. In a 2-quart rectangular (preferably glass) baking dish, combine the rhubarb and strawberries. Sprinkle with the cinnamon-lime sugar and stir well. Let stand for 30 minutes, uncovered and at room temperature, stirring occasionally.
After 15 to 20 minutes, preheat oven to 425°F, with a rack in the center position. Line a baking sheet with foil.
Set the baking dish on the baking sheet (in case the compote bubbles over). Roast, uncovered, for 30 minutes, stirring once halfway through, until the juices bubble vigorously and the rhubarb is completely tender. Whisk to dissolve any chunky fruit. Cool completely. (It will thicken further as it cools.)
For each serving, create alternating layers of compote, yogurt, and sliced strawberries in a small jar, glass or bowl. Top with lime zest. Or simply stir a bit of compote into the yogurt (to taste). Top with the sliced berries and zest.
Scrape into a lidded glass jar or other covered container and refrigerate for up to 2 weeks.
I don’t oversugar my rhubarb, so this amount suits me perfectly. But if you prefer a sweeter profile, especially against the tartness of the yogurt, toss in a few extra teaspoons of sugar.