Rhubarb Compote

Directions

1. 1
   Prepare rhubarb Wash rhubarb well and dry thoroughly with paper towels (wipe each stalk to remove any grit).
2. 2
   Cut crosswise on the diagonal into 1-inch pieces (you should have about 5 cups).
3. 3
   Make poaching syrup Bring sugar, water, zests, and salt to a boil in a large straight-sided skillet, stirring until sugar is dissolved.
4. 4
   Add rhubarb, and stir to coat in sugar syrup.
5. 5
   (There wont be enough syrup to cover, but the compote will become more liquidy once the fruit starts to release its juices.)
6. 6
   Cover and cook over medium-low heat until rhubarb is just tender, about 5 minutes.
7. 7
   (Do not overcook; you want most of the rhubarb pieces to hold their shape.)
8. 8
   Cool Remove from heat and let cool completely, about 1 hour, before using.
9. 9
   Compote can be refrigerated in an airtight container up to 1 week.