I have an odd attraction to sour flavors, and this sauce was-in my childish mind-the definition of perfection. A mix of tart and sweet with a pale pink color that attracts your attention because it's so obviously not artificially colored.
Oh yes, and it's simple to make which wins it a place in my recipe box.
3 cups finely chopped rhubarb
1 1/2 cups water
4 Tablespoons granulated tapioca
1 cup sugar -you can use a little more or a little less depending on how tart you like it
Cook rhubarb and water until soft. ( It only takes a few minutes.) Add tapioca stirring to prevent lumping, and bring mixture back to a boil, and then turn off the burner. Add sugar and stir until dissolved. Pour into serving dish and chill.