Join me as I head back to the rhubarb patch and we shall make some goodies.
As I have gotten a lot of requests for more of this kind of thing, here is another Great Depression recipe courtesy of the USDA circa the 1930s.
And remember, if this doesn’t suit your taste, check the Cooking/Baking Basics or Waiting-For-Payday Categories at the right for other ideas. Or try the “search” bar above the little calendar.
hm … probably the two most mysterious foods in one recipe, which, of course, means we have to try it.
4 cups Rhubarb, cut into little pieces
2 cups Water, hot
1/2 cup quick-cooking Tapioca ( Isn’t it all quick cooking these days, 80 years later? Who knows? Check the box.)
1 + 1/2 cups Sugar
1/2 teaspoon Salt
1. In the top of a double boiler, over steam, stir the rhubarb, water and tapioca for about 15 minutes. No double boiler? Click here to make do.
2. Stir in the sugar and salt.
3. Cook for about 5 more minutes, until the tapioca is clear and the rhubarb is tender.
4. Chill thoroughly and serve it plain, with whipped cream or, perhaps garnished with a strawberry slice or two.
More rhubarb harvest, storage and recipes to come.
Now here is the big question:
I never buy tapioca, but I always seem to have it. Why is that?
Does this happen to anyone else?