2/3 c. baby pearl tapioca
2 c. cold water
3 c. hot water
2 c. diced rhubarb
1 small box cherry or strawberry Jello
1 can crushed pineapple
2 c. sugar
Soak tapioca in the cold water for about an hour. Add hot water and rhubarb to tapioca; cook until tapioca is clear. Add Jello and sugar. When cooled add pineapple. Top with whipped topping