Rhubarb & Minute Tapioca
- 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.
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