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Title: Rhubarb Tapioca
Categories: Dessert
Yield: 4 Servings
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To 1 pint of chopped rhubarb add 2 dozen cooked prunes, 1/4 cup of prund juice and 1/2 cup of sugar; boil for 5 or 10 minutes, then add 1/2 cup of any quick cooking tapioca which has first been soaked for half an hour in 3/4 cup cold water; cook until tapioca looks transparent. Serve either hot or cold with sugar and cream. (Batavia, Ill.) Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4
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