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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tapioca Rhubarb Pudding Recipe

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This recipe for Tapioca Rhubarb Pudding is from The Eaton, Jorae & Plunkett Reunion, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C. Rhubarb
Water to just to see among the rhubarb
1 C. Sugar
2 tbsp. Minute Tapioca
4 T. sugar
1 pinch of salt
1 C. Milk
1/4 tsp. Vanilla
1/4 tsp. Lemon Extract
Directions:
Directions:
Place rhubarb in cooking pan, add water to just see. Bring to boil, add 1 cup of sugar, stir gently, turn off and leave on burner about 3 minutes. Cool. While cooling prepare tapioca pudding: Combine tapioca, sugar, milk and salt in a pan. Bring to boil over medium heat. Remove from heat and add vanilla and lemon extract. Cover with plastic wrap. Let cool 20 minutes.
Pour rhubarb into serving bowl, pour pudding around on top. Chill until serving time.

 

 

 

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