Chop rhubarb into ½ inch thick pieces. Put chopped rhubarb in a medium sauté pan.
Mince ginger. Add ginger to the pan.
Add remaining ingredients to the pan.
Cook uncovered on medium-low heat until the rhubarb and strawberries have cooked down into a spread, approximately 45 minutes. Stir every 5 – 10 minutes.
Recipe Notes
Notes:
The dash of salt helps bring out the flavors.
Serving Suggestions:
Spread on oat bran muffins, scones, oatmeal bread, pancakes, or waffles.