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This simple compote updates the classic pairing of rhubarb and strawberry with a little orange juice and lemongrass. Try this jamlike topping on scones, ice cream, pound cake, or cheesecake.
What to buy: Look for rhubarb that is free of blemishes; trim off any leaves, and, if the stalk appears fibrous, peel as you would celery. Lemongrass can be found at farmers’ and Asian markets; peel off any dry, damaged outer leaves. If you can’t find lemongrass, substitute 1 teaspoon of finely grated lemon zest instead.
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