2 1/2 c. rhubarb, cut into 1/2 inch pieces
2 1/2 c. water
1 1/4 c. sugar
1/2 tsp. salt
1/4 c. tapioca (quick kind)
1 c. crushed pineapple
1/2 tsp. red food coloring

Mix rhubarb, water, sugar, salt, and tapioca in a saucepan. Cook, stirring so that sauce does not stick, until it comes to a full boil. Remove from heat. Add pineapple and food coloring. Store in refrigerator. Can be kept for several days. Serves 8. This is a good springtime sauce.