Combine everything in a saucepan, bring to a boil, and then simmer, uncovered, until broken down and thick, about 30-45 minutes. Let cool and refrigerate in a covered container until ready to use. May be serve with pork or chicken or over ice cream.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2015/08/strawberry-rhubarb-sauce-with-ginger/