This was, of course, made with rhubarb from Lennox Farm.
4 to 6 servings
15 minutes prep time - 2 hours chill time
4 cups diced rhubarb
1 cup water or apple juice
a pinch of salt
4 tablespoons minute tapioca
1/4 cup honey
1/4 cup to 3/4 cup sugar
Clean and trim the rhubarb, and cut it into short pieces. Put it in a large pot with the remaining ingredients. Bring the mixture to a boil and boil, stirring freqently, for about 5 minutes, until the tapioca is all clear and the rhubarb has disintegrated.
Spoon into a serving bowl or individual dishes and let cool. Chill before serving.
Last year at this time I made Tuna & Pea Salad.
2 comments:
I LOVE tapioca and any custardy/rice puddingy type dessert. Can't wait till rhubarb is in season to try this!
Well it *is* in season, at least around here.
I'm getting the impression that forced rhubarb isn't commonly available in the U.S.?
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