Strawberry rhubarb compote

Excellent! It sounds delicious and I love the addition of pomegranate molasses. That is the personal touch that elevates cooking to an art.

Compotes aren't tricky to make--which one you choose depends on your taste. I don't like watery compotes, and when I make the strawberry-rhubarb version, I don't use a recipe. I don't use any liquid at all--I just cut the rhubarb into small pieces, add quartered strawberries (or raspberries), diced ginger (or candied ginger), honey, and orange peel. I cover the pan and cook it over low heat until it is done. It doesn't take too long. You could easily experiment with flavors--I recently saw a recipe for jam combining strawberries, rhubarb and tarragon. I think that would translate well to a compote.

Well, just look at the photos. What do you want?

Merrill's recipe results in final product that could be served with a fork.

The Leibovitz recipe results in something far more liquid. (His recipe also calls for twice as much rhubarb and thus will generate a larger quantity.)

This is a good example of when recipe photographs -- so often lacking even in 2016 when photos virtually cost nothing -- can be critical in assessing a dish.

Make either or alter either one. Or make something else. It's entirely your call.

There are probably ten thousand other recipes for strawberry rhubarb compote, none of which is "definitive." Make what you want. After all, you're the one who is going to eat it.