I have 3 large rhubarb bushes in my garden and inevitably end up with too much rhubarb on my hands. After passing some off to family/friends I use the rest up either in pie or in a delicious compote. I don’t use any particular recipe just usually eyeball half half rhubarb to strawberry and adjust based on taste afterwards.
This taste great out of the pot while its still warm as a great comfort drink (Grandma makes the best “Kompot”), but lately I have been enjoying this chilled on hot days. For this I usually bottle the compote while warm and then refrigerate. It is fairly acidic so it keeps well in the fridge for at least a week though in my experience this delicious drink is finished well before that time.

