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Gingered Strawberry Rhubarb Compote
4 c Diced fresh rhubarb, 1 to 1 3/4 Pounds
2 c Strawberries, hulled and Halved
1/2 c Sugar
1/2 c Fresh orange juice
1 Orange, grated zest only
1 Lemon, grated zest only
2 tb Chopped candied ginger (Optional)
Kosher salt (dash)
Combine all of the ingredients ina heavy nonreactive saucepan and stir
well. Bring to a boil, then reduce the heat and simmer, covered, for
10 to 15 minutes, stirring occasionally, until the rhubarb is tender.
Cover and refrigerate until serving time.
To serve warm, reheat slowly. If desired, serve the compote over ice
cream, frozen yogurt or plain cake.
Makes 8 servings.
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