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RHUBARB SAUCE

1/4 cup tapioca granules
1 1/4 cups sugar
2 1/2 cups rhubarb, cut into 1/2-inch pieces
2 1/2 cups water
1 cup crushed pineapple, unsweetened

Combine tapioca, sugar, rhubarb, and water in a large saucepan.
Let stand for about 10 minutes to let tapioca soften. Heat, stirring
often, until it comes to a rapid boil.

Remove from heat and cool. Add pineapple and refrigerate 1 hour.

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