Serves 2

• 4 cups diced Strawberries
• 4 cups diced Rhubarb
• 1 Lemon, juiced
• ½ to ¾ cup Sugar, adjust based on your preference
• ¼ cup Water
• 1 cup Heavy Cream
• 1 pack of Lemon Sugar Cookies

Combine the strawberries, rhubarb, lemon juice, sugar and water in medium sized sauce pan.
Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it. Let cool.
Add heavy cream to a large mason jar. Screw on the lid and shake for about 1 minute until thick. In glasses layer the strawberry rhubarb compote, whipped cream and crumbled lemon sugar cookies.