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Rhubarb Tapioca Pudding and Ice Cream Sauce
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Wonderful pudding or ice cream topping

Ann Arber

Serves/Makes:6 servings

  • 1/4 cup (60 ml) minute tapioca
  • 1-1/2 cups (350 ml) sugar
  • 1/2 tsp (2 ml) salt
  • 2-1/2 cups (600 ml) rhubarb, cut in pieces
  • 2-1/2 cups (600 ml) water
  • Combine all ingredients in pan.
  • Over medium heat cook until mixture comes to a full boil, stirring constantly.
  • Remove from heat.
  • Cool, stirring occasionally.
  • Chill.
Fantastic as a pudding or over a good vanilla ice cream.

My dear mother, Gerry Lefever used to make this every spring. My daughter, Susann and I now have it as a treat for us. So rich and yummy.

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