Butter an 8”x8” glass or ceramic dish and preheat the oven to 400 F

For the fruit:

• In a small saucepan whisk the cornstarch into the water then stir in the molasses, sugar and add the rhubarb. Bring to a gentle simmer, add the strawberries and cook 3-5 minutes, until it starts to thicken.
• Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture, and set aside.
• Pour remaining fruit into the prepared baking dish.

For the cake part:

• In a large bowl whisk flour, baking powder, sugar, ginger, and salt.
• In a small bowl whisk together egg, milk, butter, and vanilla.
• Add wet to dry and mix just until incorporated.
• Pour batter over fruit in a baking dish then pour an extra ½ cup of fruit mixture over the batter.
• Bake 25-30 minutes