2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
2 cups fresh or frozen strawberries, hulled and halved
1/4 cup granulated sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
Pinch of salt
Directions
1. In a large, nonreactive saucepan, heat the water, wine, ginger, sugar, and honey 2. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Remove from heat and add the strawberries and the eau-de-vie, if using. When cool, pluck out the ginger slices.
