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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Stewed Rhubarb Recipe

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This recipe for Stewed Rhubarb is from Cooking With Lizzie, 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:  
4 c. rhubarb
1¼ c. sugar
¼ c. Minute Tapioca
2 c. water
Directions:
Directions:
Cook rhubarb in water for about 5 minutes or to desired softness. Add tapioca to thicken a little. It should still be somewhat runny.
Can be eaten over buttered bread with milk poured over.
Personal Notes:
Personal Notes:
Ruth recalls that her dad loved stewed rhubarb over buttered bread and milk so much. The milk would curdle; it was not a favorite of all the children. In fact, he put lots of other fresh fruit on buttered bread and ate it with milk over it.

Another variation of this was to butter saltine crackers, crumble them in a bowl, top with fresh or thawed strawberries, then pour on cream or milk. At least some of his grandchildren also remember enjoying this dish and maybe some still do.

 

 

 

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