Warm Tapioca With Rhubarb Food

RHUBARB TAPIOCA PUDDING

Rhubarb Tapioca Pudding image

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.

Provided by GeeWhiz

Categories Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

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

Steps:

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.
Reduce heat and simmer until rhubarb is tender, about 3 minutes.
Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.

Nutrition Facts : Calories 219.3, Fat 0.2, Sodium 118.4, Carbohydrate 55.8, Fiber 1.9, Sugar 48.6, Protein 0.8

WARM TAPIOCA WITH RHUBARB

Warm Tapioca with Rhubarb image

Categories Milk/Cream Food Processor Fruit Dessert Quick & Easy Spring Chill Healthy Rhubarb Tapioca Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

8 1/3 cups water
1/2 teaspoon salt
1/2 cup plus 3 tablespoons sugar
2/3 cup pearl tapioca (about 1/8 inch; not quick-cooking)
1/2 pound rhubarb stalks, thinly sliced
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
1/4 cup half-and-half
1/8 teaspoon vanilla

Steps:

Bring 8 cups water, salt, and 3 tablespoons sugar to a boil in a 3- to 4-quart heavy saucepan, then add tapioca in a stream, stirring constantly. Reduce heat and briskly simmer, uncovered, stirring occasionally, until tapioca is almost completely translucent, 35 to 50 minutes, depending on size of tapioca.
While tapioca is cooking, simmer 1 1/4 cups rhubarb, 1/3 cup sugar, pepper, a pinch of salt, and remaining 1/3 cup water in a 2-quart heavy saucepan, uncovered, stirring occasionally, until rhubarb is just tender, about 8 minutes. Purée in a food processor until smooth (use caution when blending hot liquids), then reserve 1/4 cup (to add to tapioca) and return remainder to saucepan. Stir in raw rhubarb and simmer, stirring occasionally, until tender, about 5 minutes. Stir in lemon juice, then transfer to a shallow bowl.
Drain tapioca in a sieve and transfer to cleaned 2-quart heavy saucepan. Stir in half-and-half, remaining 2 tablespoons sugar, vanilla, and reserved rhubarb purée and bring to a simmer, stirring occasionally until sugar is dissolved. Cool slightly, then divide among 4 dessert bowls and top with rhubarb.

RHUBARB TAPIOCA

Rhubarb Tapioca image

My mom would make this as soon as the rhubarb was ready. The ingredients are pretty basic, but the combination is wonderful. It SCREAMS...Spring is here!!!! Enjoy

Provided by TheCookingNurse

Categories Dessert

Time 20m

Yield 5-6 cups, 5-6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup minute tapioca
1 1/2 cups sugar
1/2 teaspoon salt
2 1/2 cups water
2 1/2 cups rhubarb
1 cup crushed pineapple, lightly drained

Steps:

Combine the first 5 ingredients, and bring to a boil over medium heat, stirring constantly.
Remove from heat and cool.
Add pineapple.

Nutrition Facts : Calories 313.8, Fat 0.2, Sodium 288.1, Carbohydrate 80.5, Fiber 1.5, Sugar 74.7, Protein 0.8

OLD-FASHIONED TAPIOCA

Old-Fashioned Tapioca image

My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland

Provided by Taste of Home

Categories Desserts

Time 4h40m

Yield 18 servings

Number Of Ingredients 7

Ingredients

8 cups 2% milk
1 cup pearl tapioca
1 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs
1-1/2 teaspoons vanilla extract
Optional: Sliced fresh strawberries and whipped cream

Steps:

In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

RHUBARB HOT DISH

Rhubarb Hot Dish image

This is a family favorite that my mother has made for as long as I can remember. It's name doesn't do it justice, it is a great custard dessert.

Provided by Katrina Strilcov Hetletvedt

Categories Custards and Puddings

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

3 eggs
1 ½ cups milk
1 cup heavy cream
1 cup white sugar
¼ cup all-purpose flour
3 cups chopped rhubarb
ground cinnamon

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Beat the eggs in a large bowl. Stir in the milk and cream; set aside. Combine the sugar and flour in a separate bowl. Pour the sugar mixture into the egg mixture, then stir until well combined. Fold in the rhubarb. Pour into a casserole dish, and sprinkle with cinnamon.
Bake in a preheated oven until a knife inserted into the center comes out clean, about 45 to 60 minutes.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 33.3 g, Cholesterol 114.2 mg, Fat 13.9 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 58.2 mg, Sugar 27.8 g

PERFECT RHUBARB PIE

Perfect Rhubarb Pie image

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Steps:

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

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