This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
This next recipe made with pink rhubarb is not only attractive but very good.
Cook 3 cups rhubarb cut in 1-2 inch pieces, 1-2 cup of quick tapioca in 1 1-2 cups of hot water in a double boiler 20 minutes or until rhubarb is cooked. Add 1 1-4 cups sugar and 1-2 teaspoonful salt and stir until well mixed. Chill and serve plain or with whipped cream.