Put the dates in a heat-safe bowl and cover with boiling water. Let stand for 10-15 minutes until they soften, then drain the water and chop until it becomes almost a paste. Set aside.
In a large skillet, combine the rhubarb, strawberries and ginger. Cook over medium-low heat until the fruit gets very soft, about 10-15 minutes. You may have to reduce the heat to low to keep it from sticking or burning.
Turn off the heat and stir in the dates and vanilla. Serve.