If you love rhubarb and are trying different ways to use up what is in your garden, look no further! Here is a recipe for Rhubarb Tapioca to serve at dessert time.
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve to guests or family anytime. Take it to a pot luck or picnic as a side dish for something different for people to try! Have fun and Happy Cooking!
WHAT YOU’LL NEED:
- 2 C cold water
- 2/3 C small pearl Tapioca
- 3 C hot water
- 2 C diced rhubarb
- 3 oz. box of Cherry Jell-O
- 2 C sugar
- 20 oz. can crushed pineapple
In a bowl, soak 2/3 C small pearl Tapioca in 2 C cold water for 1 hour.
In a large saucepan, Pour 3 C hot water over 2 C diced rhubarb. Add the tapioca and water. Cook until rhubarb is soft and tapioca looks clear.
Add a 3 oz. box of Cherry Jell-O and 2 C sugar. Cook until sugar is dissolved and mixture is thickened.
Cool completely. Add 1 can crushed pineapple (sorry, recipe doesn’t say whether to drain off juice or not—when in doubt, “don’t”—or go by consistency, if too thick, add it in). Mix well. Put in refrigerator to chill. Serve cold.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!