Rhubarb Tapioca Pudding

6 ingredients
3 steps

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. 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. 2
    Reduce heat and simmer until rhubarb is tender, about 3 minutes.
  3. 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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