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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA Ingredients:
2 cups chopped fresh or frozen rhubarb |
1 cup sugar |
1/2 cup water |
1 tablespoon quick-cooking tapioca |
2 medium navel oranges, peeled and sectioned |
1 can (11 ounces) mandarin oranges, drained |
vanilla ice cream and/or pound cake |
Directions:
1. In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake. Yield: about 2 cups.
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