Rhubarb Tapioca Pudding
Ingredients:

  • ½ cup quick-cooking tapioca

  • 2½ cups boiling water

  • 3 cups Washington Rhubarb

    •

  • ½ teaspoon salt

  • 2 cups sugar

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    Directions:
    Add tapioca and salt to the boiling water and cook in double boiler five minutes, or until thickened.  Then, add rhubarb and cook ten minutes more.  Add sugar and remove from heat and cool.  Serve with whipped cream.
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us