|Sugar||1 Cup (16 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Water||2 Cup (32 tbs)|
|Pouring cream/Whipped cream||1 Tablespoon|
Cut rhubarb into 1/4-inch pieces.
Combine sugar, salt, tapioca and water in medium saucepan.
Bring to a boil.
Add rhubarb, bring back to a boil and cook gently, stirring often, until rhubarb is tender (time depends on type and age of rhubarb, very young will only take about 1 minute).
Stir in strawberries.
Remove from heat and let stand 15 minutes.
Stir well and spoon into serving dishes.
Top with pouring cream or whipped cream to serve.