Ingredients
- 1/4 cup quick-cooking tapioca
- 1 cup sugar (can use part Splenda if you wish)
- 2 cups water, divided
- 3 cups fresh rhubarb, chopped into small dice
- 1 1/2 cups sliced strawberries (frozen will work if sliced as they thaw after adding to rhubard mixture)
- Vanilla Ice cream (optional)
Description
A Delightful Tapioca Pudding For A Special Occasion. So Ruby-red Pretty, And With A Small Scoop Of Vanilla Ice Cream On Top, You'll Think You Died And Went To Heaven. If Fresh…
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