I am one of those who tend to believe that there is nothing better than chocolate. This applies especially to ice cream. A simple scoop of vanilla covered in hot fudge or good old Hershey’s chocolate sauce is hard to beat. It has been my steadfast companion for many years. However, I may have found a new crush. I am calling him StrawBlueBarb Compote. He is a flirt. He is starts off sweet but there is a tangy bite to him. He is complex and a little naughty. I am smitten and I can’t get enough. This morning I smeared him all over my buttermilk pancakes. I am obsessed.

To taste my crush yourself, just follow these simple steps.

You will need:

• a pint of strawberries
• about 5 stalks of rhubarb
• a cup of blueberries
• ³⁄₄ cup of sugar
• 2 teaspoons of cornstarch
• 1 teaspoon of vanilla
• 3 tablespoons of triple sec

Step-by-step:

1. Remove the tops and quarter a pint of strawberries.
2. Take about five stalks of rhubarb, not too thick, and cut into half inch pieces.
3. Set aside about about a cup of blueberries.
4. Then in a heavy bottomed sauce pan, place ³⁄₄ cup of sugar and 2 teaspoons of cornstarch. Whisk then together.
5. Put it all the berries and rhubarb and mash it all up a bit.
6. Then add in a teaspoon of vanilla and 3 tablespoons of triple sec.
7. Turn the heat to medium and cook, stirring occasionally, until rhubarb reaches desired doneness. I went about 18 minutes.
8. Let it cool a bit so you don’t burn your tongue and then find something (or someone) to pour it on.

I just clandestinely savored a cool spoonful from the fridge. Don Henley’s Boys of Summer swirls through my head. Don’t tell chocolate.