1 C. mashed strawberries
4-5 C. finely cut Rhubarb
1 C. sugar
pinch salt
½ C. orange juice
½ C. water
¹/₃ C. quick cook tapioca
1 C. water

Mix first 6 ingredients together in large saucepan. Cook over medium-high heat until rhubarb is tender, stirring constantly. While cooking fruit mixture, soak tapioca in remaining water for 5 minutes. Add this mixture to the cooked fruit and continue cooking until thickened, stirring constantly. Pour into serving dishes or bowl. May be served slightly warm, at room temperature, or chilled.