Rhubarb Strawberry Compote

• 3 cups rhubarb (4 large stalks), trimmed and cut into 1-inch pieces
• 1 pound frozen or fresh strawberries
• 6 tablespoons raw (turbinado) sugar
• Pinch salt
• Peel from 1/2 large navel orange
• 3 tablespoons rosé wine

Combine all of the ingredients in a medium saucepan and add 1/4 cup water. Set over medium heat and bring to a simmer, stirring to dissolve the sugar. Cook gently, uncovered, for about 45 minutes, stirring occasionally and adding more water if the mixture seems too dry. You want the fruit to cook through and soften without completely losing its texture.

Cool and serve over yogurt or ricotta, with ice cream, or on its own.

Yield: about 2 cups

VERDICT:  I used lemon peel, frozen strawberries and some leftover white wine.  It was fine, but not better than any of the many other strawberry-rhubarb sauces I have made.  Toss.