Wednesday, April 25, 2012

Rhubarb & Minute Tapioca

RAH! RAH! RAH! FOR RHUBARB!

I grew up on this yummy dish!

Rhubarb tends to be one of those ingredients that if you didn't grow up eating it, you may have a hard time liking it.

I LOVE IT!

It seems my mom had a dish of this (freshly made..often) in our fridge all summer long.  It was definitely the favorite rhubarb recipe in our family growing up.Still is mine!

Once you have your rhubarb washed & chopped, this doesn't take long to make, from beginning to end. 

You have the option to (easily) make it sugar-free if you wish too.

You can add a can of crushed pineapple to the finished recipe, or do as I do sometimes...when I have leftover pineapple juice in the fridge, I use it for part of the water in the recipe.


RHUBARB & MINUTE TAPIOCA

2-1/2 c. diced rhubarb
2-1/2 c. water
1-1/2 c. white sugar
(I used xylitol)
1/2 tsp. salt
1/3 c. minute tapioca
(the original recipe called for 1/4 c., but I like ours thicker)
few drops of red food coloring, optional

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks. (I often bang it again the side of the pan to help it along...it's just what I do when I make this).  Stir to blend in food coloring; cool; refrigerate.

This keeps well for atleast 2 weeks in the fridge.



Post a Comment