Rhubarb Tapioca Recipes

PERFECT RHUBARB PIE

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

Perfect Rhubarb Pie image

Steps:

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

RHUBARB TAPIOCA PUDDING

Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.

Provided by GeeWhiz

Categories Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

Rhubarb Tapioca Pudding image

Steps:

In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
Reduce heat and simmer until rhubarb is tender, about 3 minutes.
Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.

Nutrition Facts : Calories 219.3, Fat 0.2, Sodium 118.4, Carbohydrate 55.8, Fiber 1.9, Sugar 48.6, Protein 0.8

Ingredients

3 cups fresh rhubarb, chopped into 1/2-inch pieces
4 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon table salt
1 1/8 cups sugar
2 cups water
1 1/2 cups strawberries, greens removed, sliced

ROYAL RHUBARB CRISP

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

Provided by Karen Martin

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

Royal Rhubarb Crisp image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
Stir strawberries into the rhubarb mixture; spread into a casserole dish.
Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
Bake in preheated oven until set, about 45 minutes.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 43.6 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 3.8 g, Sodium 192.3 mg, Sugar 29.2 g

Ingredients

4 cups chopped rhubarb
¾ cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
½ (10 ounce) package frozen sliced strawberries
1 cup rolled oats
⅓ cup brown sugar
¼ cup sifted all-purpose flour
¼ cup butter, melted

RHUBARB TAPIOCA

My mom would make this as soon as the rhubarb was ready. The ingredients are pretty basic, but the combination is wonderful. It SCREAMS...Spring is here!!!! Enjoy

Provided by TheCookingNurse

Categories Dessert

Time 20m

Yield 5-6 cups, 5-6 serving(s)

Number Of Ingredients 6

Rhubarb Tapioca image

Steps:

Combine the first 5 ingredients, and bring to a boil over medium heat, stirring constantly.
Remove from heat and cool.
Add pineapple.

Nutrition Facts : Calories 313.8, Fat 0.2, Sodium 288.1, Carbohydrate 80.5, Fiber 1.5, Sugar 74.7, Protein 0.8

Ingredients

1/4 cup minute tapioca
1 1/2 cups sugar
1/2 teaspoon salt
2 1/2 cups water
2 1/2 cups rhubarb
1 cup crushed pineapple, lightly drained

RHUBARB TAPIOCA PUDDING

We have lots of rhubarb this spring and was looking for some different recipes. Found this in a back issue our WEC (Wisconsin Electric Coop) magazine. I love tapioca pudding so gave it a try. Glad I did...it's yummy!

Provided by Diane Perenick

Categories Puddings

Time 1h10m

Number Of Ingredients 5

Rhubarb Tapioca Pudding image

Steps:

1. Put all in double boiler.
2. Cook 1 hour, stirring occasionally

Ingredients

1 1/2 c boilng water
1/3 c regular tapioca
1 1/4 c sugar
3 c rhubarb, cut in small pieces
1/2 tsp salt

BLUEBERRY RHUBARB PIE

The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.

Provided by Julia Moskin

Categories pies and tarts, dessert

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 11

Blueberry Rhubarb Pie image

Steps:

Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams

Ingredients

Dough for a double-crust pie, chilled (see recipe; be sure to double it)
2 1/2 cups/312 grams rhubarb, trimmed and cut into 1/2- to 1-inch lengths
1 1/2 cups/226 grams blueberries or blackberries
3/4 cup/150 grams granulated sugar, more for sprinkling
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
1/3 teaspoon salt
Pinch of freshly grated nutmeg
1 teaspoon fresh lemon juice
1/2 tablespoon cold unsalted butter
1 egg white, whisked with 1 tablespoon water

RHUBARB TAPIOCA PUDDING

A family favorite! Even if you don't like rhubarb, this is a "must try"! The sugar can be reduced to 1 1/2 c. if too sweet as posted.

Provided by SReiff

Categories Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

Rhubarb Tapioca Pudding image

Steps:

Place first four ingredients into a large kettle and bring to a boil.
Add jello.
Cook on medium heat until rhubarb is tender and falls apart.
Cool. Top with Cool Whip before serving, if desired.

Nutrition Facts : Calories 275.1, Fat 0.1, Sodium 92.7, Carbohydrate 70, Fiber 1.1, Sugar 63.8, Protein 1

Ingredients

4 1/2 cups water
4 cups fresh rhubarb, cut into 1/2 inch pieces (approx. 2 lbs.)
2 cups sugar
1/2 cup minute tapioca
0.5 (3 ounce) box strawberry Jell-O gelatin dessert
whipped topping (optional)

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In a large bowl toss together the rhubarb, lemon juice, vanilla, sugar and tapioca. Transfer to an 8-inch-square baking dish or pan, or a 1½ qt baking dish. Spread rhubarb into an even layer in the dish.

Rhubarb Tapioca Recipes

PERFECT RHUBARB PIE

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania

RHUBARB TAPIOCA PUDDING

Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.

ROYAL RHUBARB CRISP

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

RHUBARB TAPIOCA

My mom would make this as soon as the rhubarb was ready. The ingredients are pretty basic, but the combination is wonderful. It SCREAMS...Spring is here!!!! Enjoy

RHUBARB TAPIOCA PUDDING

We have lots of rhubarb this spring and was looking for some different recipes. Found this in a back issue our WEC (Wisconsin Electric Coop) magazine. I love tapioca pudding so gave it a try. Glad I did...it's yummy!

BLUEBERRY RHUBARB PIE

RHUBARB TAPIOCA PUDDING

A family favorite! Even if you don't like rhubarb, this is a "must try"! The sugar can be reduced to 1 1/2 c. if too sweet as posted.

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