Rhubarb doesn’t have to be just pie. This wonderful spring stuff can be used in all kinds of recipes including this wonderful Rhubarb Tapioca Pudding.
Pick your rhubarb for pudding fresh from the garden or get it at the early farmer’s market. Look for the reddest and smaller stalks avoiding older stalks of rhubarb. Get them young, and they’ll be tender.
Rhubarb Tapioca Pudding Recipe
3 c. rhubarb, cut up
4 1/2 Tbsp. quick tapioca
1 tsp. salt
1 1/8 c. sugar
2 c. water
1 c. strawberries
Whipping cream (optional)
It’s also great with ice cream!
Add the rhubarb, tapioca, salt and sugar to the water in a saucepan. Mix well to dissolve the sugar. Cook over low to medium heat until rhubarb is tender. Stir while cooking. When tender, cool and add sliced strawberries. Chill before serving and if you like, top with whipped cream. Holly likes to spoon the pudding over a broken up graham cracker for a different kind of treat!
Enjoy!
Yours along TheRomanticWay!
Rod & Holly
