Rhubarb & Minute Tapioca {Sugar Free Option}

This is one of the easy recipes in my cookbook...."Recipes & Recollections from The Better Baker".  Since that's what we're giving away here at Country Cooks Across America this week, I thought it was only right I share a favorite recipe from the book. 


(If you haven't yet entered...the giveaway closes tonight - 
Wed. May 16th. Here's a link to leave a comment (or three)
2000+ Fans! Another Giveaway!


RAH! RAH! RAH! FOR RHUBARB!


It's time to enjoy this tasty spring ingredient. 

I grew up on this yummy dish!

...And I LOVE IT!

It seems my mom had a dish of this (freshly made..often) in our fridge all summer long.  It was definitely the favorite rhubarb recipe in our family growing up.

Once your rhubarb is washed & chopped, this doesn't take long to make, from beginning to end. 

You have the option to (easily) make it sugar-free if you wish too.

You can add a can of crushed pineapple to the finished recipe, or do as I do sometimes...when I have leftover pineapple juice in the fridge, I use it for part of the water in the recipe.

RHUBARB & MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I used xylitol)

1/2 tsp. salt

1/3 c. minute tapioca

(the original recipe called for 1/4 c., but I like ours thicker)

few drops of red food coloring, optional
1 - 8 oz. crushed pineapple, slightly drained, optional

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks. (I often bang it again the side of the pan to help it along...it's just what I do when I make this).  Stir to blend in food coloring; add pineapple now; cool; refrigerate.

This keeps well for atleast 2 weeks in the fridge.

Try it over ice cream. We love just a dish of it plain.

FRESH IS BEST!
Marsha