Strawberry Rhubarb Dessert Topping

1 lb strawberries, hulled and quartered
½ cup sugar
3 Tbsp minute tapioca
1 lb rhubarb, cut into ½-inch pieces
½ fresh lemon, juiced
¼ tsp vanilla extract
½ tsp orange zest
½ tsp fresh ginger, grated

Combine strawberries with ¼ cup sugar and tapioca; set mixture aside. Combine rhubarb, lemon juice, and ¼ cup sugar in a saucepan and cook over medium-low heat for about 5 minutes or until rhubarb begins to soften. Add strawberry mixture, vanilla extract, orange zest, and ginger to the saucepan and continue to cook until the

rhubarb softens completely (an additional 5 – 10 minutes). Bring mixture to a full boil and remove from heat. Mixture will thicken as it cools.

Serve warm over vanilla ice cream, or use as a filling in a dessert shell.