3/4 lb. rhubarb, trimmed and sliced into 1/2-inch-thick pieces (about 2-1/2 cups)

3/4 cup granulated sugar

7 oz. strawberries, hulled and thinly sliced (1 heaping cup)

1 Tbsp Vain Mexican Vanilla Extracted in Apple Brandy

Fine sea salt or table salt

3/4 cup heavy cream

1 Tbs. confectioners sugar

2 tsp. Vain Vanilla, I used Tahitian Vanilla extracted in Cane Rum

Toss the rhubarb with 1/2 cup of the granulated sugar in a 2-quart saucepan. In a small bowl, toss the strawberries with the remaining 1/4 cup sugar. Let sit, stirring each occasionally, until the sugar dissolves and juice begins to collect, about 30 minutes. Add the strawberry juice and a pinch of salt to the rhubarb, and stir to combine. Cook over medium heat, stirring occasionally, until the rhubarb is falling apart, about 10 minutes. Remove the pan from the heat, stir in the Vain Vanilla and strawberries, and transfer the compote to a bowl. Refrigerate, uncovered, until cold, about 1-1/2 hours. (To speed the chilling, stir the compote over a bowl of ice water until cold, about 20 minutes.)

In a chilled metal bowl, whisk the cream and confectioners’ sugar until soft peaks form. Add Vain Vanilla Extract, and continue whipping to medium peaks. Set aside 1/3 cup of the cold compote, and fold the rest into the whipped cream just until the mixture looks streaky. Spoon into 6 glasses or dessert bowls and refrigerate for at least 1 hour before serving. (Refrigerate the remaining compote, too.) Serve topped with the remaining compote.