Fill our Meringue Cupcakes with Strawberry, Rhubarb, and Creme Fraiche with this compote.
- 10 ounces (2 cups) fresh strawberries, rinsed, hulled, and chopped
- 1/4 cup plus 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups or 2 large stalks)
- 2 tablespoons water
Stir strawberries, 1/4 cup sugar, and lemon juice in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove strawberries; place in a bowl and let cool. Set aside pan with strawberry liquid.
Meanwhile, in another small pan over medium-low heat, combine rhubarb, remaining 1/3 cup sugar, and the water. Simmer gently, stirring often, until sugar is dissolved and rhubarb is almost tender, about 6 minutes. Using a slotted spoon, transfer rhubarb to bowl with strawberries. Add strawberry liquid to pan.
Raise heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes. Let cool. Stir into strawberry-rhubarb mixture.