Best Rhubarb Tapioca Recipes
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.
Provided by GeeWhiz
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Reduce heat and simmer until rhubarb is tender, about 3 minutes.
- Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.
Nutrition Facts : Calories 219.3, Fat 0.2, Sodium 118.4, Carbohydrate 55.8, Fiber 1.9, Sugar 48.6, Protein 0.8
RHUBARB TAPIOCA PUDDING
We have lots of rhubarb this spring and was looking for some different recipes. Found this in a back issue our WEC (Wisconsin Electric Coop) magazine. I love tapioca pudding so gave it a try. Glad I did...it's yummy!
Provided by Diane Perenick
Categories Puddings
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Put all in double boiler.
- 2. Cook 1 hour, stirring occasionally
RHUBARB TAPIOCA PUDDING
A family favorite! Even if you don't like rhubarb, this is a "must try"! The sugar can be reduced to 1 1/2 c. if too sweet as posted.
Provided by SReiff
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place first four ingredients into a large kettle and bring to a boil.
- Add jello.
- Cook on medium heat until rhubarb is tender and falls apart.
- Cool. Top with Cool Whip before serving, if desired.
Nutrition Facts : Calories 275.1, Fat 0.1, Sodium 92.7, Carbohydrate 70, Fiber 1.1, Sugar 63.8, Protein 1
WARM TAPIOCA WITH RHUBARB
Categories Milk/Cream Food Processor Fruit Dessert Quick & Easy Spring Chill Healthy Rhubarb Tapioca Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Bring 8 cups water, salt, and 3 tablespoons sugar to a boil in a 3- to 4-quart heavy saucepan, then add tapioca in a stream, stirring constantly. Reduce heat and briskly simmer, uncovered, stirring occasionally, until tapioca is almost completely translucent, 35 to 50 minutes, depending on size of tapioca.
- While tapioca is cooking, simmer 1 1/4 cups rhubarb, 1/3 cup sugar, pepper, a pinch of salt, and remaining 1/3 cup water in a 2-quart heavy saucepan, uncovered, stirring occasionally, until rhubarb is just tender, about 8 minutes. Purée in a food processor until smooth (use caution when blending hot liquids), then reserve 1/4 cup (to add to tapioca) and return remainder to saucepan. Stir in raw rhubarb and simmer, stirring occasionally, until tender, about 5 minutes. Stir in lemon juice, then transfer to a shallow bowl.
- Drain tapioca in a sieve and transfer to cleaned 2-quart heavy saucepan. Stir in half-and-half, remaining 2 tablespoons sugar, vanilla, and reserved rhubarb purée and bring to a simmer, stirring occasionally until sugar is dissolved. Cool slightly, then divide among 4 dessert bowls and top with rhubarb.
RHUBARB TAPIOCA
My mom would make this as soon as the rhubarb was ready. The ingredients are pretty basic, but the combination is wonderful. It SCREAMS...Spring is here!!!! Enjoy
Provided by TheCookingNurse
Categories Dessert
Time 20m
Yield 5-6 cups, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 5 ingredients, and bring to a boil over medium heat, stirring constantly.
- Remove from heat and cool.
- Add pineapple.
Nutrition Facts : Calories 313.8, Fat 0.2, Sodium 288.1, Carbohydrate 80.5, Fiber 1.5, Sugar 74.7, Protein 0.8
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