½ teaspoon salt
2½ cups rhubarb, cut in ½-inch pieces
1 cup shredded fresh pineapple
Place water in top of double boiler and bring to a boil over direct heat. Combine Minute Tapioca, sugar, salt, and rhubarb; add to water and bring to a brisk boil, stirring constantly. Place immediately over rapidly boiling water and cook 5 minutes, stirring occasionally. Remove from boiling water—mixture clears and thickens as it cools. When slightly cool, fold in pineapple. Chill. Serve with plain or whipped cream. Serves 8.
BAKED APPLE TAPIOCA
3 cups water
2 tablespoons lemon juice
3 tart apples, pared and sliced
½ cup Minute Tapioca
1 cup light brown sugar, firmly packed