Rhubarb & Minute Tapioca

  • Yield: 8 servings


2-1/2cup cleaned, chopped rhubarb
2-1/2cup water
1-1/2cup white sugar (or splenda)
1/2teaspoon salt
1/4 heapincups minute tapioca


  1. In large saucepan, add all ingredients and cook over medium heat until rhubarb breaks down, stirring occasionally.
  2. Stir in a few drops of red food coloring for appeal if desired. Cool. May add small can of crushed pineapple. Cover and refrigerate up to 2 weeks. Serve plain or over ice cream.