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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A different variation on plain ol' tapioca. Taken from Rhubarb: more than just pies . Ingredients:
1/4 cup minute tapioca |
1 1/2 cups white sugar (if your rhubarb is on the sweet side, you can use less) |
1/2 teaspoon salt |
2 1/2 cups diced rhubarb |
2 1/2 cups water |
1 cup crushed pineapple |
Directions:
1. In a saucepan, combine tapioca, sugar, salt, rhubarb and water.
2. Cook over medium heat until mixture comes to a boil, stirring often; let bubble until the sauce thickens and the rhubarb becomes tender.
3. Remove from heat and let cool (mixture thickens as it cools).
4. Add pineapple with its juice, stir, then chill mixture.
5. Traditionally served on its own with a whipped cream topping, but you can even serve it as a sauce over ice cream.
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