Tapioca Pudding with Strawberry -Rhubarb
Source of Recipe
Internet
List of Ingredients
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.
Recipe
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