Maine oats with a strawberry rhubarb compote

One might imagine that after almost 2 months of near daily oatmeal breakfasts, I would be a bit weary of the cereal. Yet with ten pounds from my winter order still to go, I find myself anything but. I mix it up: vanilla nutmeg one morning, squash butter and milk the next. Today, it was rhubarb.

I heard from my friend Chelsea at a dinner party Saturday evening that her father's rhubarb patch was ready to pick. I found myself (as I often do these days) becoming perhaps overly interested in the offhand statement, hoping to weasel my way into a few green stalks. (Her father, Jim Rose, is the friend who sells eggs and whatever else he has to offer at the moment at the end of his driveway at 2426 Rt. 6 in Wellfleet).

I drove by Sunday; no luck. Yesterday morning, on my way to work I left a note: Rhubarb? Upon my return nine hours later, there it was, tucked into a bag on the back porch with a carton of eggs. Thought you'd need these for the pie, it read.

I haven't made pie; not yet at least. But while I wait for the weekend's bake day, I'm certainly enjoying spicing up that tenth pound of oatmeal.

STRAWBERRY RHUBARB COMPOTE

Serves 2

Cut up one stalk rhubarb. Boil in very little water (just enough to cover the bottom of a small pan and soak the pieces) until tender, about 5 minutes. Drain water and add 3-5 tablespoons of last year's strawberry jam (not jelly, as the berries should be whole). Sweeten with sugar as needed and enjoy hot over oats or toast.