Rhubarb Compote

Directions

1. 1
   Stir rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
2. 2
   Stirring occasionally, bring to a boil over medium-high heat.
3. 3
   Reduce heat; simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes.
4. 4
   Remove from heat.
5. 5
   Place ginger in a fine sieve set over a small bowl.
6. 6
   Press with a spoon to release juice (about 1 teaspoon).
7. 7
   Discard solids.
8. 8
   Stir juice into rhubarb mixture.
9. 9
   Let cool completely before serving.
10. 10
    Compote can be refrigerated up to 5 days in an airtight container.
11. 11
    Stir in 1 pint fresh strawberries, halved and quartered, at the end of step 2.