3 c. rhubarb, cut up
4 1/2 tbsp. quick tapioca
1 tsp. salt
1 1/8 c. sugar
2 c. water
1 1/2 c. strawberries
Whipping cream or Cool Whip

Mix all the ingredients and cook until rhubarb is tender. Stir while cooking. When tender, cool and add strawberries and top with whipped cream or Cool Whip.