Description
Discover the delight of rhubarb tapioca dessert, a sweet tradition passed down through generations, combining the tangy flavor of rhubarb with the creamy texture of tapioca.
Ingredients
2 cups rhubarb, chopped
1 cup strawberries, sliced
1 cup sugar
1/4 cup quick-cooking tapioca
2 cups water
1 teaspoon vanilla extract
Optional: lemon zest, cinnamon, nutmeg
Instructions
1. Wash and chop the rhubarb into small pieces.
2. Combine rhubarb, strawberries, sugar, tapioca, and water in a large saucepan.
3. Let the mixture sit for 5 minutes to allow the tapioca to absorb some liquid.
4. Bring the mixture to a gentle boil over medium heat, stirring frequently.
5. Reduce heat and simmer uncovered for 15-20 minutes until tapioca is translucent and fruit is tender.
6. Stir in vanilla extract and any optional add-ons like lemon zest or spices.
7. Let the dessert cool before serving.
Notes
Use fresh or frozen rhubarb, ensuring it’s thawed and drained if frozen.
Adjust sugar to taste for a sweeter or less sweet dessert.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 28g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg