Vegan Rhubarb Pudding
Rhubarb is quickly going to seed. A sure sign that springtime is no longer new and that summer is just around the corner. I picked far too much 'barb for one pie and so last night I went on a quest to find a recipe for something new. I wsa bombarded with formulas for how to make crisps, buckles and brown Bettys, but I didn't want to mess around with the oven and so I finally opted for a Rhubarb Tapioca pudding that I found in an old cookbook that was put out by my local food co-op. I tweaked it out a bit and the result was good, weird and pretty, but good.
Here is the ShanniMae version of the recipe:
2.5-3 C Rhubarb(strings pulled off and stalks cut into 1" pieces
2 C mixed berries (I used fresh strawbs and frozen blueberries)
1C crushed pineapple (or puree chunks)
2.5 C water
1/3C minute tapioca (NOT pearl)
1/2 C (or to taste) sugar, maple syrup, or honey
put all rhubarb, sweetner, water & tapioca in saucepan. Bring to a boil and then turn down a bit and cook untill the rhubarb is soft & tapioca is clear. Take off heat and add berries and pineapple. Done*zo!
Here is the ShanniMae version of the recipe:
2.5-3 C Rhubarb(strings pulled off and stalks cut into 1" pieces
2 C mixed berries (I used fresh strawbs and frozen blueberries)
1C crushed pineapple (or puree chunks)
2.5 C water
1/3C minute tapioca (NOT pearl)
1/2 C (or to taste) sugar, maple syrup, or honey
put all rhubarb, sweetner, water & tapioca in saucepan. Bring to a boil and then turn down a bit and cook untill the rhubarb is soft & tapioca is clear. Take off heat and add berries and pineapple. Done*zo!