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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding. Ingredients:
3 cups fresh rhubarb, chopped into 1/2-inch pieces |
4 1/2 tablespoons quick-cooking tapioca |
1/8 teaspoon table salt |
1 1/8 cups sugar |
2 cups water |
1 1/2 cups strawberries, greens removed, sliced |
Directions:
1. In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
2. Reduce heat and simmer until rhubarb is tender, about 3 minutes.
3. Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.
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