| 1/4 cup quick-cooking tapioca |
1 1/2 teaspoons |
$4.51 per 20 ounces
|
$0.04 |
| 1 cup sugar (can use part Splenda if you wish) |
2 tablespoons |
$1.44 per pound
|
$0.08 |
| 2 cups water, divided |
1/4 cup |
n/a
|
|
| 3 cups fresh rhubarb, chopped into small dice |
1/3 cup |
$4.99 per pound
|
$0.50 |
| 1 1/2 cups sliced strawberries (frozen will work if sliced as they thaw after adding to rhubard mixture) |
3 tablespoons |
$3.99 per pound
|
$0.27 |
| Vanilla Ice cream (optional) |
1/8 vanilla ice cream |
$2.99 per 1 1/2 quarts
|
$0.06 |
| Total per Serving |
$0.96 |
| Total Recipe |
$7.65 |
Suggestions?