Strawberry Rhubarb Compote great with shortcake or cheesecake

Strawberry Rhubarb Compote

4 c rhubarb, peeled and cut into chunks

5 c strawberries, hulled and sliced

8 oz orange juice

3/4 c sugar

1 T agave syrup (can substitute honey or corn syrup)

1/4 t fresh cracked black pepper

2 fresh or 1 dried bay leaves

1 T cornstarch

Put the rhubarb, orange juice, sugar, agave syrup, pepper, and bay leaves in a large sauce pan and bring to a boil.

Reduce heat to medium and allow to cook until the juice has thickened and the rhubarb is falling apart.

Meanwhile, slice the strawberries into a heat proof bowl and set aside.  When the rhubarb has reached the correct stage, remove about 1/2 c of the liquid and put into a heat proof bowl.  Sprinkle the cornstarch into the liquid that was removed and whisk until smooth and no lumps remain.  Pour back into the sauce pan of rhubarb and cook, stirring constantly, until slightly thickened.  Pour over the strawberries and mix well.

Refrigerate until ready to use.

This is great over cheesecake, shortcake, yogurt, pancakes, waffles, or ice cream.