Gingered Strawberry-Rhubarb Compote

Ingredients

 * 4 cups diced fresh rhubarb, 1 to 1¾ pounds
 * 2 cups strawberries, hulled and halved
 * ½ cup sugar
 * ½ cup fresh orange juice
 * 1 orange, grated zest only
 * 1 lemon, grated zest only
 * 2 tbsp chopped candied ginger (optional)
 * 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.