Preheat oven to 375° F.

In a large bowl, combine strawberries, rhubarb and sugar. Dissolve cornstarch in orange juice and add to the bowl, mixing well to combine. Transfer to a 1 1⁄2 quart baking dish and cook uncovered for 25 minutes. Allow to cool for 5 minutes.

Serve the warm compote topped with vanilla ice cream or whipped cream and 2 tablespoons of granola.

Dark pink to red rhubarb is generally grown in a greenhouse and is available year round. It tends to be more tender and sweeter than the larger green/pink stalks grown outdoors. If you buy the larger variety, you may want to increase the sugar to the full 1⁄2 cup.

Maple Walnut Granola:

Preheat oven to 375° F.

Combine oats, walnuts hemp seeds, cinnamon and salt in a medium bowl, mixing well.

Add coconut oil, maple syrup and vanilla, and stir until combined.

Spread out in an even layer on a cookie sheet. Cook for 15 minutes, or until golden brown.

Note:

Store in an airtight container for up to 5 days.

Use 1/4 cup + 2 tbsp. for this recipe.

Can use ice cream instead of whipped cream.