Best Warm Tapioca With Rhubarb 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
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
FAVORITE STRAWBERRY RHUBARB PIE
This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.
Provided by Chelsea
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
- Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Nutrition Facts : Calories 442.3 calories, Carbohydrate 68.5 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 256.8 mg, Sugar 41.1 g
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.
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