this delicious recipe for rhubarb and strawberry compote (with aged balsamic and ricotta) comes from brooklyn-based photographer tara donne. tara has spent years honing her eye as a photography editor at domino, real simple, and martha stewart so today i’m thrilled to share her delicious recipe, and photos, for a tasty summer treat. want to see more of tara’s work? click here to check out her beautiful photos of people, places and, of course, food. [prop styling on photos above and below by stephanie hanes]

CLICK HERE for tara’s full recipe after the jump!

Rhubarb and Strawberry Compote with Aged Balsamic and Ricotta

Serves 4

INGREDIENTS
1 1/4 c strawberries, hulled and halved lengthwise
2 c rhubarb, sliced 1/4″ thick
1/2 tsp aged balsamic vinegar
2 Tbsp dark brown sugar
2 Tbsp honey
2 c fresh ricotta cheese

METHOD

In a bowl, combine rhubarb, vinegar, brown sugar, and 1 Tbsp honey. Toss lightly. Heat a shallow pan over medium heat and add the mixture to the pan. Simmer, stirring occasionally, for about 7-8 minutes or until the rhubarb is nearly softened. Fold in the strawberries and cook, stirring occasionally, for about another minute. Remove from heat and let cool to room temperature.

Mix remaining 1Tbsp honey into ricotta.

Plate 1/2 c ricotta in a bowl and top with the rhubarb strawberry compote.

VARIATIONS

-If you don’t love the tart taste of rhubarb, use equal parts rhubarb and strawberries and add 1Tbsp of dark brown sugar.
-Top vanilla ice cream with the compote for desert.
-Top plain greek yogurt (add honey to taste to the yogurt) with the compote for breakfast or desert.