Rhubarb Pudding and Ice Cream Topping

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: 10 mins
• Serves: 6

Ingredients

• 1⁄4 cup minute tapioca
• 1 1⁄2 cups sugar
• 1⁄2 teaspoon salt
• 2 1⁄2 cups rhubarb, cut in pieces
• 2 1⁄2 cups 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.