Rhubarb Pudding and Ice Cream Topping

Submitted by Ann Arber

"This Rhubarb Pudding is a special treat my mother, Gerry Lefever used to make. My daughters and I look forward to Spring when we can make and eat this rich, sweet pudding."

 

• Ready In: 10mins
• Ingredients: 5
• Serves: 6

ingredients

• 59.14 ml minute tapioca
• 354.88 ml sugar
• 2.46 ml salt
• 591.47 ml rhubarb, cut in pieces
• 591.47 ml water

directions

1. Combine everything.
2. Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly.
3. Remove from heat.
4. Cool, stirring occasionally.
5. Chill Fantastic as a pudding or over a good vanilla ice cream.
6. My Mom would add a few drops of red food coloring to make it more palatable to us as kids.

Reviews

[Tebo3759]

This was just excellent!! Easy to make and terrific over ice cream. The tapioca thickened it beautifully. The only thing I will do differently next time (and there will be a next time) is cut the sugar to 1 cup as I like rhubarb a little on the tart side. Thanks for posting this Ann.

 

[Jen in Victoria]

This was super sweet and tasted more like a jam. I would cut down the sugar a lot next time.

 

[Food4Life]

This was wonderful! Finally something different to make with rhubarb! On the second try I used Spelenda and what a mistake! It was definitely ruined. Flavour, texture and colour was all wrong. Be sure to use sugar!

 

[Cat..atude]

What an excellent way to do rhubarb... The amount of water had me sceptical though.. near the end of the boiling I added a little applesauce I had. I also cut down the sugar, as I do not like too much sweet.. I will have to make more today, as husband and I just about gobbled it all in a sitting... Thankyou for posting...