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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.

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