Rhubarb Fruit Salad

Bring rhubarb, honey and Grand Marnier (or Cointreau) to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is just beginning to break down, 3 to 4 minutes. Transfer to a large bowl and refrigerate for about 15 minutes to cool.

Stir grapes, melon and mango (or strawberries) into the rhubarb mixture. Serve or return to the refrigerator to chill further.