Recipes

Combine the strawberries, rhubarb, lemon juice, sugar and water in medium sized sauce pan.
Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it. Let cool.
Add heavy cream to a large mason jar. Screw on the lid and shake for about 1 minute until thick. In glasses layer the strawberry rhubarb compote, whipped cream and crumbled lemon sugar cookies.