summer love.

We've had a perfect summer weekend. Strawberry picking out at Westham Island, farmer's market, wine with friends, back to the strawberry farms and then the Richmond Night Market. My nose is freckly and I'm happy!

Someone at our community garden gave me some rhubarb the other night and I whipped up a quick batch of compote to serve on greek yogurt. Here's the tasty recipe.

Strawberry Rhubarb Compote with Summer Thyme

4 cups chopped rhubarb

2 cups chopped strawberries

1/3 cup water

1/4 cup homemade vanilla sugar (if you don't have vanilla sugar, use regular sugar and a tsp of pure vanilla extract)

2 sprigs of fresh thyme

Put everything in a heavy bottom pot, bring to the boil, reduce heat and let simmer for about 6-8 minutes, stirring every few minutes or until rhubarb is nice and soft. Remove the thyme sprig and let cool a bit. Serve on greek yogurt or even better on ice cream (or so I've been told!).