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Rhubarb-strawberry-rose compote

Cut 1 pound of rhubarb into ½ inch slices and toss with 1/2-cup of sugar. Marinate overnight. Place in a stainless-steel saucepan over medium heat and bring to a boil.

When the rhubarb starts to break apart, add 1 heaping pint of halved strawberries. Cook 3 to 5 minutes more. Adjust the sweetness to taste with more sugar, if desired.

Remove the petals from one large fragrant rose. Cut off the bottom 1/4-inch of the petals. Slice the remaining petals into narrow ribbons and mix into the compote. Cook gently 1 minute and remove from heat.

Serve as is, or with a dollop of yogurt or vanilla ice cream.