Rhubarb Tapioca

Ingredients

• f cupful pearl tapioca
• easpoonful salt
• f cupful granulated tapioca
• 3 cupfuls of rhubarb
• using twice the quantity of sugar

Method

1. 1

   Use the same ingredients as for Apple Tapioca, substituting rhubarb for apples.

2. 2

   Bake until the rhubarb is soft.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 30. The excerpt below is the record exactly as published.

f cupful pearl tapioca or \ teaspoonful salt f cupful granulated tapioca 7 apples 2£ cupfuls boiling water \ cupful sugar If pearl tapioca is used, cover it generously with cold water and allow it to stand one hour or overnight. While ROOT VEGETABLES 67 soaking keep the tapioca covered. If any water is unab- solved, use less than the given quantity of boiling water. If granulated tapioca is used, no cold water is needed. For either granulated or pearl tapioca, add the boiling water and salt to the tapioca and cook over the naked flame and then over hot water as in the case of breakfast cereal. (See General Rules for Cooking Cereals, p. 39.) Cook in the double boiler until transparent. Wash, core, and pare the apples ; place them in a buttered baking dish ; fill the cavities with sugar, pour tapioca over them, and bake in a moderate oven until the apples are soft. Serve with sugar and cream, or with Lemon Sauce. Other fruits may be substituted for apples. If canned fruit3 are used, substitute the fruit syrup for part of the water in which the tapioca is cooked. RHUBARB TAPIOCA Use the same ingredients for the rhubarb dessert as for Apple Tapioca, substituting for the apples 3 cupfuls of rhubarb, cut into pieces, and using twice the quantity of sugar

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