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.