Marcia's Rhubarb Pudding
Dear Daughters and Families,
This is a good recipe. Marcia Knutson Ness gave it to us and Dad is eating it right up.
Anne remembers eating rhubarb raw in Cresbard. Did the rest of you eat it that way, too?
This year Peggy gave us some of the rhubarb plants from Harry in Washington, but it will be a few years before they produce. Love, Mom
Yield: 8 Servings Ready in 45 minutes
3 people trying soon
Marcia's Rhubarb Pudding Preparation
Place rhubarb in pot. Cover with water, plus a little more. Add tapioca and sugar, cook till rhubarb is tender.
When cooled some, add jello. Refrigerate overnight - store in tupperware.
Serve with 1/2 and 1/2 and strawberries or over icecream.
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