Rhubarb Tapioca Pudding
1/3 c. quick-cooking tapioca
1 1/4 c. boiling water
1/2 t. salt
3 c. fresh rhubarb, cut into 1/2-inch pieces
1 1/3 c. granulated sugar
1. In a heavy bottomed sauce pan, mix the tapioca with the boiling water and salt. Cook over medium heat until the tapioca has absorbed the water.
2. Place the peeled rhubarb in a bowl and sprinkle with the sugar. When the tapioca has absorbed all of the water, add the rhubarb to the pan. Cook until the tapioca is transparent and the rhubarb is soft. Serve with extra sugar, if desired, and thin cream.