Strawberry Rhubarb Compote

Pinch salt
Peel from 1/2 large navel orange
3 TBSP rosé wine, Riesling, or other favorite, drinkable white wine (optional)
1 pound fresh strawberries
3 cups rhubarb (approximately 4 large stalks), trimmed and cut into 1-inch pieces
6 TBSP raw (turbinado) sugar (white sugar would work just fine, too)

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.