Total Time
Prep 10 mins
Cook 15 mins

A different variation on plain ol' tapioca. Taken from "Rhubarb: more than just pies".

Ingredients Nutrition


  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.
Most Helpful

The only tapioca we can buy here is the big pearl size kind, After talking to Lennie I found out she meant the quick cooking kind. The rhubarb and pineapple however were delicious. One day when I can get back 'home' Im filling my case with the things we cant get here! and will make this again, I love tapioca.

Evie* May 21, 2002

i think that sliced peaches would be very beneficial to an already cooked dish of tapioca [my wife;s favourite] and top it with a nice cream sauce,the rubarb is so very tart it might kill the dessert,banyway it is omly a suggestion thank you

ernie currie May 15, 2002

I cut the recipe in half and used Splenda sugar substitute(I used only 1/2 cup for the half recipe) - it worked very well. The instructions are clear and the end result is an excellent flavored sauce that I served over Vanilla Icecream. I used frozen rhubarb I agree with the review that peaches may be good in this recipe but that is neither here nor there and should not affect the star rating - this recipe called for Rhubarb & Pineapple. Thanks Lennie for another way to use up rhubarb

Bergy January 02, 2003