- 1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note)
- 1 pound fresh or frozen strawberries, halved
- 1 lemon, zested
- 2 teaspoons lemon juice
- 1/2 cup sugar
- 1 1/2 tablespoons rosewater
- 1 tablespoon butter
- 1 tablespoon sugar
- Pinch ground cardamom
- 1/3 cup sliced almonds
- Kosher salt
- 4 cups Greek yogurt, for serving
In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.
In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.
Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).