Perhaps it’s my British upbringing, but I find rhubarb quite irresistible. I have fond memories of being served rhubarb crumble (and custard) as a child—it's the British equivalent of America's apple pie. Technically a vegetable—think red celery—we use rhubarb as a fruit, although it can be used in savory dishes. But for many people rhubarb is too tart, and simply avoided. So why not try this classic pairing of sweet strawberries with rhubarb and see if it wins you over. Here’s the recipe for Strawberry-Rhubarb compote, which can be served warm over pancakes or cold in a dessert.

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