Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water.

Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart.

Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and Grand Marnier or Triple Sec, if using, and allow to cool.

Serve warm or cold with a dollop of whipped cream or scoop of ice cream.

*This also is good for breakfast over Greek yogurt.*