Inspired by
Jeanette Myers’ Spring Fruit Tapioca, I made a Spring Rhubarb Tapioca due in
part to the fact that I had no fresh pineapple.
I basically followed Jeanette’s recipe with just a few adjustments. Delicious!
I am
also including her original recipe below my version – it appeared in the
December 27, 2011 cooking column I wrote for the Abilene Reflector-Chronicle.
Spring Rhubarb Tapioca
Makes 6 servings
¼ cup Minute tapioca
1½ cup granulated sugar
½ teaspoon salt
2½ cups diced rhubarb (½” pieces)
2½ cups water
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
- Combine tapioca, sugar, salt, rhubarb and water in saucepan.
- Place over medium heat and bring to a boil, stirring constantly. Reduce heat and simmer until the rhubarb in tender, about 3 minutes.
- Remove from heat and cool, stirring occasionally. I used a wooden spoon to break up most of the larger pieces.
- Refrigerate until ready to serve.
Jeanette Myers' Spring Fruit
Tapioca
Jeanette used to
keep a bowl of this in the refrigerator all spring long for her sons to snack
on.
¼ cup Minute tapioca
1½ cup granulated sugar
½ teaspoon salt
2½ cups diced rhubarb (½” pieces)
2½ cups water
1 cup diced fresh pineapple
Combine tapioca, sugar, salt, rhubarb and water in
saucepan. Place over medium heat and bring to a boil, stirring constantly.
Remove from heat and cool, stirring occasionally. Add pineapple and chill.
Meta's recipe without photos . . .
Spring Rhubarb Tapioca Makes 6 servings
¼ cup Minute tapioca
1½ cup granulated sugar
½ teaspoon salt
2½ cups diced rhubarb (½” pieces)
2½ cups water
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
- Combine tapioca, sugar, salt, rhubarb and water in saucepan.
- Place over medium heat and bring to a boil, stirring constantly. Reduce heat and simmer until the rhubarb in tender, about 3 minutes.
- Remove from heat and cool, stirring occasionally. I used a wooden spoon to break up most of the larger pieces.
- Refrigerate until ready to serve.
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