TAPIOCA PUDDING WITH
STRAWBERRY-RHUBARB SAUCE
From "Fresh From the Farmers' Market" by Janet Fletcher.
Serve it over toast, biscuits, strawberry shortcake, angel food cake, pancakes or ice cream, or stir it into yogurt. It will keep, refrigerated, for at least a week. You can also halve the sauce recipe successfully.
Ingredients for the pudding:
1/4 cup quick cooking tapioca
6 tablespoons sugar
3 cups milk
2 eggs, well beaten
1 teaspoon vanilla extract
Ingredients for the sauce:
1 basket (1 pint) strawberries
1/2 pound rhubarb, in 1/2 inch widths
6 to 8 tablespoons sugar
2 tablespoons fresh orange juice
To make the pudding: Combine tapioca, sugar, mild and eggs in a saucepan. Let stand 5 minutes. Cook over moderate heat, stirring constantly, until mixture comes to a rolling boil. Immediately remove from heat, transfer to a bowl and stir in vanilla extract. Let cool without stirring then cover and chill. Pudding will thicken as it cools.
To make the sauce: Hull and quarter strawberries. In a saucepan, combine strawberries, rhubarb, 6 tablespoons sugar and orange juice. Bring to a simmer over moderate heat, stirring to dissolve sugar. Cover, adjust heat to maintain a gentle simmer and cook until fruit softens and forms a sauce, about a 10 minutes. Watch carefully to make sure mixture doesn't boil up and spill over the pan. Uncover, stir well, then taste. Add up to 2 tablespoons more sugar if necessary, then transfer to a bowl to cool. Cover and refrigerate until cold.
To serve put a generous tablespoon of strawberry-rhubarb sauce in each of 6 balloon wineglasses or compote dishes. Top with 1/2 cup tapioca.
Serves 6.
STRAWBERRY-RHUBARB SAUCE
From "Fresh From the Farmers' Market" by Janet Fletcher.
Serve it over toast, biscuits, strawberry shortcake, angel food cake, pancakes or ice cream, or stir it into yogurt. It will keep, refrigerated, for at least a week. You can also halve the sauce recipe successfully.
Ingredients for the pudding:
1/4 cup quick cooking tapioca
6 tablespoons sugar
3 cups milk
2 eggs, well beaten
1 teaspoon vanilla extract
Ingredients for the sauce:
1 basket (1 pint) strawberries
1/2 pound rhubarb, in 1/2 inch widths
6 to 8 tablespoons sugar
2 tablespoons fresh orange juice
To make the pudding: Combine tapioca, sugar, mild and eggs in a saucepan. Let stand 5 minutes. Cook over moderate heat, stirring constantly, until mixture comes to a rolling boil. Immediately remove from heat, transfer to a bowl and stir in vanilla extract. Let cool without stirring then cover and chill. Pudding will thicken as it cools.
To make the sauce: Hull and quarter strawberries. In a saucepan, combine strawberries, rhubarb, 6 tablespoons sugar and orange juice. Bring to a simmer over moderate heat, stirring to dissolve sugar. Cover, adjust heat to maintain a gentle simmer and cook until fruit softens and forms a sauce, about a 10 minutes. Watch carefully to make sure mixture doesn't boil up and spill over the pan. Uncover, stir well, then taste. Add up to 2 tablespoons more sugar if necessary, then transfer to a bowl to cool. Cover and refrigerate until cold.
To serve put a generous tablespoon of strawberry-rhubarb sauce in each of 6 balloon wineglasses or compote dishes. Top with 1/2 cup tapioca.
Serves 6.
MsgID: 3122902
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Red Fruit (strawberries, c...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Red Fruit (strawberries, c...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Red Fruit (strawberries, cherries, raspberries, etc.) |
Betsy at Recipelink.com | |
2 | Recipe: Orange or Blood Orange Sorbet with a Salad of Blood Oranges |
Betsy at Recipelink.com | |
3 | Recipe: Spinach Salad with Blood Oranges, Grapefruit and Pomegranate |
Betsy at Recipelink.com | |
4 | Recipe: Lemon Raspberry Muffins |
Betsy at Recipelink.com | |
5 | Recipe: Raspberry Brownies |
Betsy at Recipelink.com | |
6 | Recipe: Balsamic Strawberries |
Gladys/PR | |
7 | Recipe: Tapioca Pudding with Strawberry -Rhubarb Sauce |
Gladys/PR | |
8 | Recipe: Chocolate Strawberries |
Gladys/PR | |
9 | Recipe: Spiked Strawberries |
Gladys/PR | |
10 | Recipe: Strawberry Brulee |
Gladys/PR | |
11 | Recipe: Cantaloupe Surprise with Strawberries |
Gladys/PR | |
12 | Recipe(tried): Raspberry Brownies |
Melina, Greece | |
13 | Thank You: You're welcome Melina - thank you for your comments on the recipe! (nt) |
Betsy at Recipelink.com |
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