Rhubarb Tapioca Pudding - cooking recipe

Ingredients

3 cups fresh rhubarb, chopped into 1/2-inch pieces
4 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon table salt
1 1/8 cups sugar
2 cups water
1 1/2 cups strawberries, greens removed, sliced

Preparation

In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
Reduce heat and simmer until rhubarb is tender, about 3 minutes.
Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.