Gingered Rhubarb-Strawberry Compote

• 1 1/2 pounds rhubarbrhubarb
• 1 cup sugarsugar
• Grated rind of one orangeorange
• 1 1/2 pounds strawberriesstrawberry
• 3 tablespoons chopped crystallized gingercrystallized-ginger

1. 01Trim rhubarb, removing any peel that comes off easily. Cut into 1 1/2-inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan. Simmer gently for 15 minutes.
2. 02Meanwhile wash and stem strawberries and if they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
3. 03Cool and, if there is time, chill.

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