- 4 cups sliced fresh or frozen rhubarb, thawed
- 1 (10 ounce) package frozen sweetened sliced strawberries, thawed
- 1/2 cup water
- 1/4 cup quick-cooking tapioca
- 1 cup sugar
- 4 drops red food coloring
- In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 6 minutes. Stir; cook 4 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 2 minutes. Stir in food coloring if desired. Serve warm or chilled.