Rhubarb and Tapioca Pudding

Ingredients

• 1 cupful of tapioca
• 3 pints of water
• butter a deep pudding-dish
• a thick layer of cut rhubarb
• a pinch of salt
• bits of butter
• Bake one hour

Method

1. 1

   Soak tapioca, then cook until clear.

2. 2

   Layer rhubarb, orange rind, sugar, and tapioca in a buttered dish.

3. 3

   Bake for one hour and serve warm with cream.

As published

This recipe was extracted from 365 tasty dishes (1906), page 16. The excerpt below is the record exactly as published.

Rhubarb and Tapioca Pudding. Soak I cupful of tapioca in 3 pints of water then cook in a double boiler until clear. Butter a deep pudding-dish, put in the bottom a thick layer of cut rhubarb. Add a little grated orange rind and sprinkle thickly with sugar ; then cover with half of the cooked tapioca, add a pinch of salt and dot with bits of butter. Put in a second layer of rhubarb, orange rind and sugar, the remainder of the tapioca, more butter and finish with a covering of rhubarb. Bake one hour

Cook this with the app: pantry check, scaling, and the assistant.