RHUBARB-STRAWBERRY SAUCE

In a sauce pan place:

3 cups raw or frozen rhubarb, chopped

1/2 cup organic raw cane sugar (adjust to taste if needed)

1/4 teaspoon salt

1/2 cup water

Bring to boil and simmer until rhubarb is soft.

Add: 2 tablespoon minute tapioca

Simmer about 10 minutes more stirring frequently.

Fold in 2 cups quartered strawberries and serve over waffles or just as a pudding.

Serves 6-8.