Rhubarb Tapioca Pudding

Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.

• Ready In: 25 mins
• Serves: 6-8

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

Directions

1. 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.
2. Reduce heat and simmer until rhubarb is tender, about 3 minutes.
3. Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.