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    You are in: Home / Recipes / Rhubarb Tapioca Pudding Recipe
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    Rhubarb Tapioca Pudding

    Rhubarb Tapioca Pudding. Photo by Krista Smith

    1/1 Photo of Rhubarb Tapioca Pudding

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    4Susan's Note:

    Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.

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    Units: US | Metric


    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.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:

    • on May 17, 2010


      Wonderful!! I added 1 teaspoon cinnamon and nutmeg, 1/2 teaspoon cloves and 1 teaspoon lemon juice. I cooked 2 cups strawberries with 4 cups rhubarb. I used 1 1/2 cups sugar and no water. I also used 6 Tablespoons tapioca. I cooked it in the microwave, covered, stirring every 3 minutes til tapioca was cooked. Will for sure make this again!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2013


      Excellent recipe! I am always looking for new rhubarb recipes but I made some changes since I didn't have any strawberries. I substituted a cup of frozen blueberries and cut the water back to a half a cup. My husband and daughter loved it. This is a definite make-again dessert!

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    • on June 02, 2013


      Absolutely Awesome!!!! I love the strawberry- rhubarb combination and this was my favorite dessert my grandmom made just for me as a child! I used frozen rhubarb and put all ingredients(except the strawberries) in the microwave for about 15 minutes stopping it 2-3 times to check and stir.<br/>I let it cool a bit then added strawberries. Tasted yummy! Then added raspberries; more yummy. Decided to throw in blueberries but they didn't soften so I put the hole bowl back into the microwave for 2 minutes; blueberries softened just right and everything melded together. Decided to put in 1/2 lemon that was in fridge and few shakes of cinnamonf. I guess I invented a 4 fruit pudding! Thanks!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Rhubarb Tapioca Pudding

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.2
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 118.4 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 1.8 g
    Sugars 48.6 g
    Protein 0.8 g

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