Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Rhubarb Betty Woman Day's Crockery Cookbook Number 2, 1976 6 cups diced peeled rhubarb 1 cup sugar 2-1/2 T. quick-cooking tapioca 1 T. grated orange peel 1/4 t. salt 1 t. vanilla 1/3 cup butter, melted 2-2/3 cups soft bread crumbs Plain cream, whipped cream or vanilla ice cream Put rhubarb, sugar, tapioca, peels and salt in cooker and mix well. Mix vanilla and butter, add crumbs and mix well. Distribute evenly over top of rhubarb. Cover and cook on high about 2 hours. Serve warm with ice cream. Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
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