Gingered Strawberry-Rhubarb Compote

Ingredients

 * 4 c Diced fresh has-ingredient::rhubarb, 1 to 1 3/4 Pounds
 * 2 c has-ingredient::strawberries, hulled and Halved
 * 1/2 c has-ingredient::Sugar
 * 1/2 c Fresh has-ingredient::orange juice
 * 1 has-ingredient::orange, grated zest only
 * 1 has-ingredient::lemon, grated zest only
 * 2 tb Chopped has-ingredient::candied ginger (Optional)
 * has-ingredient::kosher salt (dash)

Directions

 * 1) Combine all of the ingredients ina heavy nonreactive saucepan and stir well.
 * 2) Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes, stirring occasionally, until the rhubarb is tender.
 * 3) Cover and refrigerate until serving time.
 * 4) To serve warm, reheat slowly.
 * 5) If desired, serve the compote over ice cream, frozen yogurt or plain cake.