Rhubarb Pudding and Ice Cream Topping |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This Rhubarb Pudding is a special treat my mother, Gerry Lefever used to make. My daughters and I look forward to Spring when we can make and eat this rich, sweet pudding. Ingredients:
1/4 cup minute tapioca |
1 1/2 cups sugar |
1/2 teaspoon salt |
2 1/2 cups rhubarb, cut in pieces |
2 1/2 cups water |
Directions:
1. Combine everything.
2. Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly.
3. Remove from heat.
4. Cool, stirring occasionally.
5. Chill Fantastic as a pudding or over a good vanilla ice cream.
6. My Mom would add a few drops of red food coloring to make it more palatable to us as kids.
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