Tapioca Rhubarb Pudding
Ingredients:

  • 3 cups Washington Rhubarb

  • ½ cup quick-cooking tapioca

  • 2 cups boiling water

  • ¼ teaspoon salt

  • 1¾ cups sugar

  • 2 teaspoons orange rind

  • Whipped cream (optional)

    		•
    Directions:
    Cut unpeeled rhubarb in one-inch pieces.  Bring water to boil in saucepan and add tapioca and salt.  Cook over low heat, stirring until thickened, about 5 minutes.  Add rhubarb and cook 10 minutes more, stirring occasionally.  Add sugar and orange rind; stir until sugar is dissolved.  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