Strawberry-Rhubarb and Thyme Compote

From my Friends in Santa Monica,

The Gourmandise School   of Sweets and Savories

Strawberry-Rhubarb and Thyme Compote 3 stalks of Rhubarb 1/2 cup sugar 1 cup water 2 lbs, strawberries, tops cut 1/4 cup sugar 3 sprigs fresh thyme 1) Cut the rhubarb lengthwise and then into 3-4" strips.  Bring the water and sugar to a boil. 2) Once the sugar is dissolved, add the rhubarb and cook until it begins to fall apart (about 5 minutes).  Drain and set aside with 1/4 cup of the juice. 3) Place the strawberries, thyme and sugar in a medium saucepot.  Add the rhubarb and juice. 4) Stir over medium heat for 15 minutes, stirring often, until thickened.  Remove from heat and try to hold off eating long enough to cool the jam.  Wishing you a delicious day, Clémence and Hadley