Best Rhubarb Tapioca Pudding Recipes

RHUBARB TAPIOCA PUDDING

Rhubarb Tapioca Pudding image

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

Ingredients

3 cups fresh rhubarb, chopped into 1/2-inch pieces
4 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon table salt
1 1/8 cups sugar
2 cups water
1 1/2 cups strawberries, greens removed, sliced

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

Rhubarb Tapioca Pudding image

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

Ingredients

1 1/2 c boilng water
1/3 c regular tapioca
1 1/4 c sugar
3 c rhubarb, cut in small pieces
1/2 tsp salt

Steps:

1. Put all in double boiler.
2. Cook 1 hour, stirring occasionally

RHUBARB TAPIOCA PUDDING

Rhubarb Tapioca Pudding image

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

Ingredients

4 1/2 cups water
4 cups fresh rhubarb, cut into 1/2 inch pieces (approx. 2 lbs.)
2 cups sugar
1/2 cup minute tapioca
0.5 (3 ounce) box strawberry Jell-O gelatin dessert
whipped topping (optional)

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

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