Strawberry Spoonbread With Strawberry-Rhubarb Compote

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The compote:

1 pound rhubarb, cut into 1-inch chunks

2/3 cup sugar, or more to taste

1 pound strawberries, hulled, cut in half and sliced

-- Lemon juice, to taste

The spoonbread:

2 cups diced strawberries (from about 3/4 pound fruit)

1/2 cup sugar

3 cups milk

1 1/2 cups cornmeal

6 tablespoons butter, softened

6 eggs, separated

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

-- Whipped cream for serving

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