This easy Rhubarb Tapioca Recipe includes mandarin oranges to make a delicious rhubarb tapioca dessert.
I used some of this rhubarb orange tapioca for dessert, and then I used the rest of this recipe to make rhubarb yogurt parfaits!
Scroll down to check out the scrumptious parfait dessert I made using this recipe and Greek Yogurt!
Thank you to Janet from the U.S.A., a visitor to Rhubarb-Central.com who submitted this recipe.
I could not wait to try this recipe ... and wow ... it is deliciously delicious!
My husband said, "why don't you make this all the time instead of regular stewed rhubarb?" Obviously a keeper recipe in our home!
2 cups water
4 cups chopped rhubarb (about 1" size pieces)
1 cup granulated sugar
1/3 cup minute tapioca
1 - 11 oz. (approx.) can Mandarin orange segments
pinch of salt
Add all the ingredients to a pan, and bring to a boil over medium-high heat. Stir often (gently, so as not to break up the orange segments too much) using a wooden spatula to avoid sticking and burning.
When mixture comes to a boil, reduce heat and allow mixture to simmer for 10 minutes (with the pan lid ajar).
Remove from heat, and allow to cool.
Store in refrigerator for at least one week.
Use this rhubarb tapioca as a dessert, as a side dish for any dinner, to top ice cream, or make a rhubarb yogurt parfait (see image below).
What a very versatile rhubarb recipe!
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