2 tbsp. orange rind
3 c. rhubarb
1/2 c. quick cooking tapioca
2 c. boiling water
1/4 tsp. salt
1 3/4 c. sugar

Cut unpeeled rhubarb into 1 inch pieces. Bring water to boil in saucepan and add tapioca and salt. Cook over low heat stirring until thickened, about 5 minutes. Add rhubarb. Cook 10 minutes more, stirring occasionally. Add sugar and orange rind. Stir until sugar is dissolved. Cool. Serve with whipped cream.