Rhubarb Tapioca Pudding Recipe

Nostalgic and utterly delicious, this Rhubarb Tapioca Pudding recipe captures the sweet-tart magic of homemade goodness. Inspired by wild rhubarb and a cherished family recipe, this pudding is surprisingly easy to make and perfect for a delightful dessert or springtime treat. The creamy tapioca, vibrant rhubarb, and optional fresh strawberries create a symphony of flavors and textures that will leave you wanting more!

Prep Time 15 mins
Cook Time 25 mins
Calories 219.3 kcal
Protein 1g
Rating 4.4 (14 Reviews)
Rhubarb Tapioca Pudding 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Tapioca Pudding

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How to Make Rhubarb Tapioca Pudding

  1. In a medium saucepan, combine 1 cup tapioca pearls, 4 cups water, 1 cup sugar, 1/4 cup cornstarch, and a pinch of salt. Bring to a boil over medium heat, stirring frequently, until the tapioca pearls are translucent and the mixture has thickened (about 10-12 minutes).
  2. Add 4 cups chopped rhubarb to the tapioca mixture. Reduce heat to low and simmer for 5-7 minutes, or until the rhubarb is tender but still holds its shape.
  3. Remove from heat and let the pudding cool slightly. Stir in 1 cup sliced fresh strawberries (optional).
  4. Refrigerate for at least 2 hours to allow the pudding to set completely.
  5. Serve chilled. Top with whipped cream, a drizzle of heavy cream, or a dollop of crème fraîche for an extra touch of luxury.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

194g

Fat

0g

Carbs

18g