Ingredients
-
3
-
4 1/2
-
1/8
-
1 1/8
-
2
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Rhubarb Tapioca Pudding,Where I grew up rhubard grew wild on the sides of the road. We’d pick some and grandma would make us this totally awesome pudding.,This was great! The strawberries helped mask the rhubarb tartness. And, I might have put a few extra strawberries in too. 😉 Rhubarb is something to eat once a year in my book. This recipe increases the likelihood we’ll have rhubarb more often. Thank you for sharing!,Excellent recipe! I am always looking for new rhubarb recipes but I made some changes since I didn’t have any strawberries. I substituted a cup of frozen blueberries and cut the water back to a half a cup. My husband and daughter loved it. This is a definite make-again dessert!
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Steps
|
1
Done
|
In a Saucepan Mix Together All Except Strawberries and Bring to a Boil Over Medium Heat, Stirring Often, Until Rhubarb Begins to Release Its Juices. |
|
2
Done
|
Reduce Heat and Simmer Until Rhubarb Is Tender, About 3 Minutes. |
|
3
Done
|
Cool and Add Strawberries. Top With Whipped Cream or Drizzle With Plain Cream. Also Good Topped With a Creme Fraiche. |
