Spring Rhubarb Tapioca - delicious!

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

1. Combine tapioca, sugar, salt, rhubarb and water in saucepan.
   
2. Place over medium heat and bring to a boil, stirring constantly. Reduce heat and simmer until the rhubarb in tender, about 3 minutes.
   
3.  Remove from heat and cool, stirring occasionally. I used a wooden spoon to break up most of the larger pieces.
4. 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

1. Combine tapioca, sugar, salt, rhubarb and water in saucepan.
2. Place over medium heat and bring to a boil, stirring constantly. Reduce heat and simmer until the rhubarb in tender, about 3 minutes.
3.  Remove from heat and cool, stirring occasionally. I used a wooden spoon to break up most of the larger pieces.
4. Refrigerate until ready to serve.