1/4 c. quick cooking tapioca
1 1/4 c. sugar
3 c. rhubarb, cut in small pieces
2 1/2 c. water
1 c. crushed pineapple

Cook over medium heat until it comes to a full boil, stirring constantly until rhubarb is soft. Cool. Add crushed pineapple. Serve plain or with whipped cream.