Strawberry Compote with Rhubarb Ice Cream

• 2 tablespoons freshly squeezed lemon juice
• 5 tablespoons sugar
• 5

Combine the lemon juice, sugar, and Grand Marnier in a 12-inch sauté pan. Bring the liquid to a boil over medium high heat. Add strawberries and then the butter. Continue cooking, stirring gently, for 2 minutes, just until the butter is melted.

Put an orange shortbread and a scoop of the rhubar