Rhubarb Tapioca
I'm on a tapioca kick at the moment, and why not? It's about as simple a fruit-based pudding as you can do. You have to like the boingy texture that the tapioca has when cooked with fruit; it's not as creamy as a milk-based tapioca pudding at all. But I do like it a lot, as well as the clarity and intensity of flavour that you get without any milk or cream. Mind you, this is very nice with custard. I wouldn't say no to custard.
This was, of course, made with rhubarb from Lennox Farm.
4 to 6 servings
15 minutes prep time - 2 hours chill time
4 cups diced rhubarb
1 cup water or apple juice
a pinch of salt
4 tablespoons minute tapioca
1/4 cup honey
1/4 cup to 3/4 cup sugar
Clean and trim the rhubarb, and cut it into short pieces. Put it in a large pot with the remaining ingredients. Bring the mixture to a boil and boil, stirring freqently, for about 5 minutes, until the tapioca is all clear and the rhubarb has disintegrated.
Spoon into a serving bowl or individual dishes and let cool. Chill before serving.
Last year at this time I made Tuna & Pea Salad.
This was, of course, made with rhubarb from Lennox Farm.
4 to 6 servings
15 minutes prep time - 2 hours chill time
4 cups diced rhubarb
1 cup water or apple juice
a pinch of salt
4 tablespoons minute tapioca
1/4 cup honey
1/4 cup to 3/4 cup sugar
Clean and trim the rhubarb, and cut it into short pieces. Put it in a large pot with the remaining ingredients. Bring the mixture to a boil and boil, stirring freqently, for about 5 minutes, until the tapioca is all clear and the rhubarb has disintegrated.
Spoon into a serving bowl or individual dishes and let cool. Chill before serving.
Last year at this time I made Tuna & Pea Salad.
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