Ingredients
2 cups chopped fresh or frozen rhubarb1 cup sugar1/2 cup water1 tablespoon quick-cooking tapioca2 medium navel oranges, peeled and sectioned1 can (11 ounces) mandarin oranges, drainedVanilla ice cream and/or pound cake
Preparation
In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.
