Rhubarb Tapioca Pudding - cooking recipe

Ingredients

4 1/2 cups water
4 cups fresh rhubarb, cut into 1/2 inch pieces (approx. 2 lbs.)
2 cups sugar
1/2 cup minute tapioca
0.5 (3 ounce) box strawberry Jell-O gelatin dessert
whipped topping (optional)

Preparation

Place first four ingredients into a large kettle and bring to a boil.
Add jello.
Cook on medium heat until rhubarb is tender and falls apart.
Cool. Top with Cool Whip before serving, if desired.