|Diced rhubarb||6 Cup (96 tbs) (Fresh)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Quick cooking tapioca||2 1⁄2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Soft bread cubes||2 3⁄4 Cup (44 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Vanilla extract/Lemon extract||1 Teaspoon|
Mix together rhubarb, sugar, tapioca, lemon peel and orange peel in a bowl and set aside Place bread cubes in another bowl.
Melt butter, covered, 30 seconds on high in a measuring cup.
Pour butter over bread cubes.
Add vanilla and mix lightly.
In a casserole, layer rhubarb and bread-cube mixture alternately, ending with buttered bread cubes on top.
Microwave, covered, 12 minutes on high, or until rhubarb is cooked.
Serve warm or chilled.
Regular tapioca may be used, cooking first with 1/2 cup water for 5 minutes.