Rhubarb Compote

• 2 1/4 pounds rhubarb, ends trimmed and leaves discarded
• 1 cup plus 2 tablespoons sugar
• 1/2 cup water
• 3 strips (each 2 1/2 by 1/2 inch) orange zest
• 3 strips (each 2 1/2 by 1/2 inch) lemon zest
• 1/4 teaspoon coarse salt

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

rhubarb, sugar, water, orange zest, lemon zest, coarse salt

Taken from www.epicurious.com/recipes/food/views/rhubarb-compote-393791 (may not work)