As much as I love rhubarb I still hang on to the false idea that it is associated it with summertime rather than spring. I suppose it's the classic pairing with strawberries that makes me hold on to that misinformed thought since strawberries are a quintessential summer fruit. Or it could be that once the grey skies of a Northwest winter roll back I just get greedy for the arrival of summer and skip past thoughts of spring altogether. In any case, when I see those rose-colored stalks of rhubarb appear at the market I experience a simultaneous seasonal sigh of relief along with a little mouthwatering.
I love that special piquant zing of rhubarb that pairs so well with any number of sweet flavors. And I love that it's so easy to work with to add its distinctive touch to even the simplest dessert. A quick rhubarb compote is amazing when barely folded into sweetened whipped cream for a 'Rhubarb Fool' or just slathered warm on top of good vanilla ice cream. But given that its culinary bestie is the strawberry and with Mother's Day coming up I thought I'd combine the best of all worlds - easy and elegant - in a strawberry panna cotta with rhubarb compote.
Recipe after the jump...
