I work from home. And so I’m super close to my kitchen all.the.time. Incidentally, when I need a break from my computer, I find myself poking around in the cabinets for a snack. It’s bad, I know, I know. So, I look for some reasonably healthy alternatives that will keep me excited.

Enter this concoction, that’s so simple you’re bowled over by it’s deliciousness. Yogurt. Strawberry Rhubarb Compote. Granola. Raisins. It’s heaven. Sometimes it’s a snack, sometimes it’s a lunch, always it’s fantastic.  The only part I have to make is the compote, and it’s so easy it shouldn’t even really be considered a recipe.  I didn’t, but I bet with a bit of cinnamon, this would be even better!

Strawberry Rhubarb Compote 

12 ounces slender rhubarb stalks (about 3), cut into 2- by 1/3 -inch-thick sticks

1 pound fresh strawberries, halves

1/4 cup granulated sugar

3 tablespoons fresh lemon juice

In a large heavy skillet, bring the rhubarb, strawberries, sugar and lemon juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for about 5 minutes, or until the juices thicken slightly and the rhubarb is falling apart. Let cool.  Store in the refrigerator in an airtight container.  Enjoy!