Strawberry Jam Whipped Cream: Rhubarb Compote

Make the Rhubarb Compote

Rinse, dry, and cut the rhubarb into ½ inch cubes. Weigh or measure out the correct amount and place it in a medium heavy saucepan. Mix in the sugar, salt, and lemon zest. Let the mixture stand at room temperature for at least 15 minutes, or until the rhubarb exudes some juice. Bring the mixture to a boil over moderately high heat,