Rhubarb Tapioca Pudding

Rhubarb Tapioca Pudding

środa, 5 lutego 2014

Rhubarb Tapioca Pudding

Time: 25 mins

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

Directions

• 1 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.
• 2 Reduce heat and simmer until rhubarb is tender, about 3 minutes.
• 3 Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.