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Ingredients
- 1/4 c. quick cooking tapioca
- 1 1/4 c. sugar
- 3 c. rhubarb, cut in small pieces
- 2 1/2 c. water
- 1 c. crushed pineapple
Method
- Cook over medium heat until it comes to a full boil, stirring constantly until rhubarb is soft.
- Cool.
- Add crushed pineapple. Serve plain or with whipped cream.