2 quarts of sliced strawberries and a bunch of Ontario rhubarb all cup up and ready to go.
Agave nectar instead of white sugar. I just squirted a bunch into the pot without measuring. Add a bit of water, boil and then simmer down.
I remember eating raw rhubarb dipped in white sugar as a kid. I loved anything tart. Still do. Nothing signals summer to me but the taste of rhubarb and strawberries mingling in a compote over vanilla ice cream. I'm out of vanilla right now, so dulce de leche will have to do.