2 bags (1-lb each) frozen rhubard, thawed and drained
1 jar (12-oz) strawberry preserves
1 cup granulated sugar
1/4 cup quick tapioca
juice of half a lemon
1/4 cup water
Spread rhubard in the bottom of a crockpot or slow cooker.
In a small mixing bowl combine the preserves, sugar, tapioca, lemon juice, and water; stir to blend together well. Pour the mixture over the rhubarb stirring together thoroughly.
Place lid on cooker and cook on high for approximately 2 hours until tender and thickened. Remove from heating element and allow to cool down.
While the topping cooks, make the lemon tarlets and allow to chill for a couple of hours or until set.
8 mini graham cracker tart shells
2 (4-serving size) pkgs instant lemon-flavored pudding mix
Make the pudding according to package directions. Divide evenly into the tart shells. Refrigerate for 2 hours or until set.
To serve, remove chilled tarts from refrigerator and top with the rhubarb mixture.