Rhubarb & Minute Tapioca
- Yield 8 servings
- 2-1/2 cup cleaned, chopped rhubarb
- 2-1/2 cup water
- 1-1/2 cup white sugar (or splenda)
- 1/2 teaspoon salt
- 1/4 heapin cup minute tapioca
- In large saucepan, add all ingredients and cook over medium heat until rhubarb breaks down, stirring occasionally.
- 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.