For Mark’s Birthday this coming weekend I am going to make an almond cake with a strawberry rhubarb compote.

In an effort to stay ahead when I can, I’m making the compote now.  It can sit in the fridge for a while and do just fine.

I’ve never worked with rhubarb before.  I had no idea how much like celery it was.  I hope I’m peeling this correctly…

Basically rhubarb and Strawberries in a pot with a bit of lemon zest.

Dump in the granulated sugar…

This just simmers until some of the liquid is evaporated and the rhubarb is soft.

Of course I don’t have a good picture of the final product… but I WILL when I have my cake (and eat it too)