Description:

Wonderful pudding or ice cream topping

Source:

Ann Arber

Serves/Makes:6 servings

Ingredients

• 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

Preparation

• 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.

Comments

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.