Cut rhubarb into chunks of about 2 inches in a pan and cover with water to within about 1/2 inch and cook. Bring to a boil and simmer about 1 minute. Strain in colander.

Mix 1/4 cup tapioca, 2 1/2 cups rhubarb juice, 1/8 teaspoon salt and 3/4 cup sugar. Let stand 5 minutes. Bring to a boil over medium heat, stirring often. Cool for 20 minutes. Stir at least once while cooling. If desired, strawberries or raspberries can be added while cooling. Mash the berries, maybe add a little sugar if they are tart. Also, strawberry Jello can be added, about half a box. Add this while making the pudding.