Place first four ingredients into a large kettle and bring to a boil.
Add jello.
Cook on medium heat until rhubarb is tender and falls apart.
Cool. Top with Cool Whip before serving, if desired.
Preheat oven to 350 degrees.
Grease 9x13inch pan.
Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
Bake 1 hour.
Serve with whipped cream or ice cream.
In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
Reduce heat and simmer until rhubarb is tender, about 3 minutes.
Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.
Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
Heat milk until skin forms on top.
Add tapioca and simmer for 20 minutes, stirring occasionally.
Beat eggs and add sugar and vanilla.
Slowly add this to the hot milk.
Cook and stir until almost boiling and thickened.
Cool completely. Just before serving, add Cool Whip.
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.
flour, gelatin,sugar,cinnamon,and tapioca. (set aside 2 Tab.of
arge heavy-based saucepan, combine tapioca, sugar, milk and cream over
Wash, chop rhubarb into 1 inch chunks drain
cut each in half. Cut rhubarb into 1/2 inch pieces
large bowl, combine the rhubarb with 1/4 cup sugar
In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1
Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
Let
Combine rhubarb, pineapple, tapioca, sugar, salt and water; let stand about 15 minutes.
Fill pastry with fruit mixture.
Combine brown sugar, flour, cinnamon and butter to make topping; sprinkle over fruit.
Bake in hot oven at 425\u00b0 for 35 to 40 minutes or until syrup boils with heavy bubbles that do not burst.
This recipe makes 1 pie.
ogether rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca
arge bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
heet.
Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in
eat and pour in the rhubarb. Let it cook until it