Gingered Rhubarb-Strawberry Compote

1. 1

   Trim rhubarb, removing any peel that comes off easily.

2. 2

   Cut into 1 1/2-inch pieces.

3. 3

   Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan.

4. 4

   Simmer gently for 15 minutes.

5. 5

   Meanwhile wash and stem strawberries and if they are large, halve them lengthwise.

6. 6

   Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.

7. 7

   Cool and, if there is time, chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.