Great Depression Recipes: Rhubarb Tapioca

Keep rhubarb pieces petite since tapioca is little, too.

Keep rhubarb pieces petite since tapioca is little, too.

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.

Rhubarb Tapioca

hm … probably the two most mysterious foods in one recipe, which, of course, means we have to try it.

Ingredients:

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

Procedure:

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?

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3 CommentsLeave a comment

  1. I swear we are so spoiledby boring foods today…. those recipes from the thirties…. usually flavorfull nutricious and affordable…. but most importantly delicious creative and different

  2. I found mention of this recipe in the May, 1938, issue of the Caledonian-Record (Northeast Kingdom) Vermont. This in pudding dessert in spring … and samon wiggle at church dinners over the winter … with oyster stew at socials most rest of the time!

  3. Just what I was looking for. As a kid Mom served tapioca a lot. She used it as a desert, or as a thickener in pies and fruit crisps. People, today don’t realized the value and uses of tapioca.


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