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!!
This was great! The strawberries helped mask the rhubarb tartness. And, I might have put a few extra strawberries in too. ;) Rhubarb is something to eat once a year in my book. This recipe increases the likelihood we'll have rhubarb more often. Thank you for sharing!
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!
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!!!
Very nummy! I put the sugar on the rhubarb over night in the fridge... when cooking I added a splash on Lemon Juice to the mixture. Took away the tartness. I forgot the whipping cream because it wasn't in the ingredients... LOL... so my kids had ice cream on there... very good substitute. Love it!! Just what I was looking for. Gluten-Free. Also I am doing 1/4 inch pieces on my 2nd try because it was to strong for the kids. I loved it!! Oh and I cooked 6 strawberries in with the mixture... nummy!!!!!!! Update: I added a tiny bit of salt and orange peel this time!
After reading all of the reviews, I was really excited to make this but it ended up being a disappointment. I'm going to blame it on myself, though, because I could tell that the taste was just 'off'. I couldn't taste the rhubarb or strawberries... it just tasted... off is the best way that I can describe it. Perhaps it was the fact that my tapioca was old or the rhubarb wasn't ripe enough (?) but I'll try this again sometime since I really WANT to like it! Next time, though, I'll just make a half of a batch in case I get the same results. Thanks for a new spin on rhubarb!
This has already become a summer staple in our family. I had printed out a copy for my mom and when she lost it, I had to give it to her over the phone because it isn't rhubarb season without making a couple of batches of this recipe! Just a great way to use rhubarb that isn't the same old rhubarb pie!
I had awful memories of tapioca pudding as a child, but they were banished after trying this delicious dessert. Rhubarb & strawberry is such a great combination. Thank you for a light low fat summer recipe.
I was skeptical as I was making this. It looked like no other pudding I had ever made before. But when I had my handy taste testers try it, They loved it! And it is very low in fat! Bonus!!
Great use of rhubarb. Good balance of fruit. I chilled this and then put it into a pre-baked pie crust for and instant strawberry rhubarb pie.