This is really quick and easy. I like to make this to put on Cheesecake, Custard Pie and Bread Pudding. The tart balances the sweet very well.
prep time10 Min
cook time10 Min
sliced fresh or frozen rhubarb, thawed
10oz frozen strawberries, thawed
sugar (i'm going to try using agave nectar, splenda now)
drops red food coloring, optional
How To Make
In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3-1/2 minutes. Stir; cook 2-1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1-2 minutes. Stir in food coloring if desired.
Serve warm or chilled.
Yield: 4-1/2 cups.
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