Rhubarb, Strawberry and Mango Compote

1 pound rhubarb, cut into ½” lengths

¾ c sugar

Scant 1/8^th tsp ground cloves

grated zest and juice of 1 large orange

1 pint strawberries, sliced in half or quartered

1 mango, peeled and cut sliced into small pieces

Toss rhubarb with sugar, cloves and orange zest and juice, then put in a wide skillet. Cook over medium heat, stirring now and then. As soon s rhubarb is tender – some pieces will have fallen apart while others are still whole – transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill. As it cools, it’s red juices will be released.