May 11, 2022

Fresh Rhubarb recipe for Spring

Rhubarb starting to Sprout

With Spring upon us, our rhubarb plants are poking through the soil.  Our garden will soon be full of rhubarb!  We have 12 plants from which to pick throughout the spring and summer.  We love to make rhubarb bread, fruit dishes and muffins for our guests (and ourselves).  One of our guest favorites is our homemade rhubarb applesauce served with apple slices.

Mature Rhubarb in garden
Mature Rhubarb plants

In Spring and summer, when the rhubarb is fresh and at the peak of ripeness, we love to make our Rhubarb tapioca.  It’s light, refreshing and cold, like a pudding or thick ice cream.  This dish is easy to make, and can be kept in the refrigerator up to 10 days. It's wonderful to snack on as an afternoon treat while sitting on the front porch relaxing.   We occasionally eat it as a dessert after supper.  However, the most fun way to serve it is first thing in the morning with breakfast!  We serve it as a fruit side dish at breakfast.  Place a little whipped cream and a strawberry on top and you have a light refreshing breakfast “dessert” for guests. We are including our recipe here for you to enjoy at home. Here’s the recipe:

Rhubarb Tapioca Pudding

Rhubarb Tapioca pudding in green cut-glass dish with whip cream and a strawberry on top

1 c. sugar                             2 ½ c. sliced rhubarb

½ tsp. salt                            1 c. crushed pineapple, drained

2 c. water                            1/3 c. instant tapioca

A few drops of Red food coloring (if desired)

Strawberries and whipped cream to garnish (optional)


In a large saucepan, stir together the sugar, tapioca and salt.  Stir in the rhubarb and water.  Cook over medium heat, stirring constantly, until rhubarb is tender and mixture is thickened.  Remove from heat and add pineapple.  Add red food coloring if desired (I use 2-3 drops).  Place in refrigerator for 2-3 hours or until chilled through.  Serve chilled with fresh strawberries and whipped cream on top.  Serves: 8