Chloe and I make roasted berries together every week. She calls it compote and it’s the first thing she asks for in the mornings. She eats it piled high on greek yogurt with a scoop of almond butter. I love adding texture to mine. Ami Ami nut, seed and spice toppings are my new obsession. The Floral combines pistachio, sesame and rose, the perfect crunch for sweet bowls.
This is one of my spring favorites and I make it throughout the rhubarb season. Strawberries and rhubarb are a match made in heaven-paired in this recipe they are subtly sweet and tart with a touch of maple.
Photos by Ali Beck, @alibeckphoto