06/07/2017
So, the rhubarb is perfect and it's strawberry season. I have been making strawberry rhubarb pudding for our residents. Jane begs me for more. She knows when there is still some in the fridge and asks if they can have it for dessert. It's a really simple recipe that is both sweet and tangy. Yum!!
Here is the recipe:
5-6 stalks of rhubarb
1-2 cups strawberries
1/8-1/4 cup honey, depending on how sweet you like it
1 TBSP tapioca
Cut the rhubarb into chunks, destem strawberries and put them in a pot. Add just a dribble of water and cook on medium heat. Turn down to simmer when mixture begins to boil. Cook for 5-10 minutes. Mash this mixture into a puree with potato masher. Add honey and tapioca and stir until flavor and texture are right for you. Store in fridge. Put over ice cream, or in bowls as a pudding all by itself. It is truly delicious.