Brown Butter Cakes with Rhubarb-Strawberry Compote

Name: Brown Butter Cakes with Rhubarb-Strawberry Compote
Ingredients: 10 tablespoons unsalted butter (1 stick plus 2 tablespoons); 2 1/2 ounces ground almonds (about 2/3 cup ground); 2 1/2 ounces all-purpose flour (about 2/3 cup); 2 cups confectioner’s sugar (lightly spooned); 3/4 cup egg whites (5-6 eggs); 1 teaspoon vanilla extract; 1 pinch salt; RHUBARB-STRAWBERRY COMPOTE (makes 1 1/2 cups); 1 pound rhubarb (sliced into 1-inch pieces); 1/2 cup natural cane sugar; 2 tablespoons port; 1/2 teaspoon vanilla extract; 1 cup strawberries (leave small ones whole; cut large ones in half); 1 teaspoon fresh lemon juice (or to taste)

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