Tapioca Rhubarb Pudding (Recipe From 1900)

Tapioca Rhubarb Pudding (From 1900) >>>

New Zealand Mail, 2 August 1900, Page 27

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Tapioca and Rhubarb Pudding (Metric Conversion)

Ingredients:

• 850 ml water

• 115 g loaf sugar (or granulated sugar)

• 3 tablespoons tapioca (about 30-40 g)

• 450 g rhubarb

• Rind of 1 lemon

• (Optional) A few drops of cochineal for pink color or red food colouring

Instructions:

1. Put the water, sugar, and lemon rind into a saucepan.

2. Bring to a boil. Then sprinkle in the tapioca and cook gently, stirring, until the mixture is clear.

3. Pour into a pie dish with the rhubarb cut into finger-length pieces.

4. Cover the dish with buttered paper and cook in a slow oven (about 150°C / 300°F) until the rhubarb is tender.

5. If a pink color is desired, add a few drops of cochineal to the water before cooking.

6. Serve when ready.