Combine 1 cup sugar and 1½ cups water in deep sauce pan. Bring to a boil.
Add 1/8 tsp powdered ginger, continue boiling for 7 minutes.
Add ½ lb rhubarb, trimmed, peeled, and cut into 1-inch pieces.
Cover pot and boil for 10 minutes.
Add a 12 oz box of frozen strawberries with sugar syrup that has been defrosted.
Remove pot from heat and cool. Put in ice cream maker and follow manufacturer’s directions.
Serve plain or with vanilla ice cream.
