1 tbsp. liquid sweetener
3/4 c. water
Pinch of salt
2 1/2 c. rhubarb cut in 1/2 inch pieces
1/2 c. sugar or equal amount of sweetener
1 tbsp. Minute Tapioca
1 egg, separated

Put all ingredients, except egg, in a heavy saucepan. Bring to a boil. Decrease heat until tapioca is clear, approximately 8 minutes. Beat egg yolk until frothy and light. Add about 1 cup of hot rhubarb mixture to beaten egg yolk, stirring quickly to prevent yolk from curdling.

Add to remaining hot fruit. Beat egg white until stiff, but not dry. Fold in to warm fruit mixture, stirring until well blended. Cool. Serve.