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Danish Rhubarb Pudding

5 cups rhubarb, chopped

 Water to cover the rhubarb (about 2 1/2 cups)

 1/4 c. sugar (or more)

 1/4 c. minute Tapioca

 Dash of salt


TO MAKE PUDDING: Cook rhubarb in water over low heat until rhubarb becomes mushy. Strain juice so that you have about 2 1/2 cups. Combine juice, tapioca, sugar and salt in pan and let sit for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour into container, stir well. Serve warm or cold.

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