Rhubarb Tapioca Recipes

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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

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 PUDDING



Rhubarb Tapioca Pudding image

A family favorite! Even if you don't like rhubarb, this is a "must try"! The sugar can be reduced to 1 1/2 c. if too sweet as posted.

Provided by SReiff

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

4 1/2 cups water
4 cups fresh rhubarb, cut into 1/2 inch pieces (approx. 2 lbs.)
2 cups sugar
1/2 cup minute tapioca
0.5 (3 ounce) box strawberry Jell-O gelatin dessert
whipped topping (optional)

Steps:

  • Place first four ingredients into a large kettle and bring to a boil.
  • Add jello.
  • Cook on medium heat until rhubarb is tender and falls apart.
  • Cool. Top with Cool Whip before serving, if desired.

Nutrition Facts : Calories 275.1, Fat 0.1, Sodium 92.7, Carbohydrate 70, Fiber 1.1, Sugar 63.8, Protein 1

RHUBARB TAPIOCA PUDDING



Rhubarb Tapioca Pudding image

We have lots of rhubarb this spring and was looking for some different recipes. Found this in a back issue our WEC (Wisconsin Electric Coop) magazine. I love tapioca pudding so gave it a try. Glad I did...it's yummy!

Provided by Diane Perenick

Categories     Puddings

Time 1h10m

Number Of Ingredients 5

1 1/2 c boilng water
1/3 c regular tapioca
1 1/4 c sugar
3 c rhubarb, cut in small pieces
1/2 tsp salt

Steps:

  • 1. Put all in double boiler.
  • 2. Cook 1 hour, stirring occasionally

ROYAL RHUBARB CRISP



Royal Rhubarb Crisp image

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

Provided by Karen Martin

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

4 cups chopped rhubarb
¾ cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
½ (10 ounce) package frozen sliced strawberries
1 cup rolled oats
⅓ cup brown sugar
¼ cup sifted all-purpose flour
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
  • Stir strawberries into the rhubarb mixture; spread into a casserole dish.
  • Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
  • Bake in preheated oven until set, about 45 minutes.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 43.6 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 3.8 g, Sodium 192.3 mg, Sugar 29.2 g

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

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

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