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                                                                                      strawberry rhubarb tapioca pudding

 

                          

 This is a quick and easy way to enjoy strawberries and rhubarb without having the fuss of making a pie. 

1 quart strawberries cut in half or quarters

1 lb. Rhubarb cut into 1/2 inch slices

1/4 cup small pearl tapioca

1 cup apple juice or other juice

3/4 -1 cup sugar depending on how sweet you like it

1.  Mix the tapioca and 1/2 cup juice in fridge and leave overnight

2. Add 1/2 cup juice, put the tapioca and juice in saucepan and cook over low heat, stirring occasionally so the tapioca doesn't stick to bottom of pan. Add more juice or water if the mixture gets too thick.

3. After 15 minutes of gentle boiling add the rhubarb and sugar.  Cook together uncovered, stirring occasionally, until the rhubarb has broken down and is no longer distinct pieces:  about 15 minutes.

4.  Add strawberries, stir them in and bring to boil.  Then turn off the heat.  This keeps the strawberries bright red and in distinct pieces.  Serve warm or cool to a thicker consistency.  This is wonderful served with vanilla ice-cream.

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