Prep 10 mins
Cook 15 mins
A different variation on plain ol' tapioca. Taken from "Rhubarb: more than just pies".
- 1⁄4 cup minute tapioca
- 1 1⁄2 cups white sugar (if your rhubarb is on the sweet side, you can use less)
- 1⁄2 teaspoon salt
- 2 1⁄2 cups diced rhubarb
- 2 1⁄2 cups water
- 1 cup crushed pineapple
- In a saucepan, combine tapioca, sugar, salt, rhubarb and water.
- Cook over medium heat until mixture comes to a boil, stirring often; let bubble until the sauce thickens and the rhubarb becomes tender.
- Remove from heat and let cool (mixture thickens as it cools).
- Add pineapple with its juice, stir, then chill mixture.
- Traditionally served on its own with a whipped cream topping, but you can even serve it as a sauce over ice cream.
The only tapioca we can buy here is the big pearl size kind, After talking to Lennie I found out she meant the quick cooking kind. The rhubarb and pineapple however were delicious. One day when I can get back 'home' Im filling my case with the things we cant get here! and will make this again, I love tapioca.
i think that sliced peaches would be very beneficial to an already cooked dish of tapioca [my wife;s favourite] and top it with a nice cream sauce,the rubarb is so very tart it might kill the dessert,banyway it is omly a suggestion thank you
I cut the recipe in half and used Splenda sugar substitute(I used only 1/2 cup for the half recipe) - it worked very well. The instructions are clear and the end result is an excellent flavored sauce that I served over Vanilla Icecream. I used frozen rhubarb I agree with the review that peaches may be good in this recipe but that is neither here nor there and should not affect the star rating - this recipe called for Rhubarb & Pineapple. Thanks Lennie for another way to use up rhubarb