AuthorMaria
4 cups rhubarb, chopped
½ cup honey
1 tbsp quick-cooking tapioca
1 tsp ground cinnamon
1
Combine all ingredients in a small saucepan. Let stand for 10 minutes or until some juice forms. Heat slowly to boiling. Cool and serve or store in the refrigerator or freezer until you are ready to use. Enjoy!
CategoryDairy-Free, Desserts, Gluten-Free, Nut-Free, Side Dish, Spring, Vegetarian
Ingredients
4 cups rhubarb, chopped
½ cup honey
1 tbsp quick-cooking tapioca
1 tsp ground cinnamon
Directions
1
Combine all ingredients in a small saucepan. Let stand for 10 minutes or until some juice forms. Heat slowly to boiling. Cool and serve or store in the refrigerator or freezer until you are ready to use. Enjoy!
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