Ingredients

1 cup milk
1 cup water
3/4 cup sugar
2 tablespoons quick-cooking tapioca
1 1/2 pounds fresh rhubarb, sliced (about 4 cups)
1/2 cup heavy or whipping cream
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract

Directions

In 4-quart microwave-safe casserole, combine the milk, water, sugar and tapiocia. Let stand 5 minutes.

Stir in the rhubarb. Cook, covered, on high (100 percent) 20 to 25 minutes, stirring every 5 minutes. Spoon mixture into dessert dishes; cover and refrigerate 2 1/2 hours, until well chilled.

In small bowl, with mixer at medium speed, beat cream, confectioners' sugar and vanilla until soft peaks form. Top each dessert. Makes 8 servings.