Rhubarb Tapioca Pudding and Ice Cream Sauce

• 1/4 cup (60 ml) minute tapioca
• 1-1/2 cups (350 ml) sugar
• 1/2 tsp (2 ml) salt
• 2-1/2 cups (600 ml) rhubarb, cut in pieces
• 2-1/2 cups (600 ml) water

1. Combine all ingredients in pan.
2. Over medium heat cook until mixture comes to a full boil, stirring constantly.
3. Remove from heat.
4. Cool, stirring occasionally.
5. Chill.

tapioca, sugar, salt, rhubarb, water

Taken from online-cookbook.com/goto/cook/rpage/001322 (may not work)