Combine cut rhubarb and strawberries in a large pot with water and sugar, bring to a boil over medium heat. Reduce heat just so that the fruit is at a simmer.

In a small bowl, whisk the corn starch into the wine until thoroughly combined—no lumps. Pour the mixture into the simmering fruit, and stir gently to combine. Add vanilla, coconut oil, and sea salt, again stirring gently just to incorporate.

Cook another 5-10 minutes, until the mixture begins to thicken and the rhubarb is tender and starting to fall apart.

Remove from heat, and pour into glass jars (I reuse old nut butter and jam jars, or a trusty Mason or Weck jar). Let cool before sealing.

For the parfaits, add yogurt to small bowls, and spoon in as much compote as you’d like. Sprinkle the top with chopped pistachios and lemon zest. Dive in.

Feel the jazz in your belly. Let it change you.