An unusual spring salsa that is good with meat. Reduce the ginger if you don’t like spicy sauces.
4 cups rhubarb, cut into pieces
3 cups chopped strawberries
1 1/2 cups crushed pineapple
1 1/2 cups white sugar
3/4 cup cider vinegar
1 tbsp powdered ginger
Combine ingredients in a large pot and bring the mixture to boiling. Reduce heat and simmer for 5 minutes.
Mixture may be canned using favorite canning method when hot or chilled and served immediately.