| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Diced fresh rhubarb |
| 1 1/4 |
c |
Sugar |
| 2 1/2 |
tb |
Quick cooking tapioca |
| 1 |
ts |
Grated lemon rind |
| 1 |
tb |
Grated orange rind |
| 1/4 |
ts |
Salt |
| 2 2/3 |
c |
Soft bread crumbs |
| 1/3 |
c |
Butter or margarine melted |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Combine first six ingredients and set aside.
Mix bread crumbs with the melted butter and vanilla.
Fill 1 1/2 quart casserole with alternate layers of rhubarb and bread
crumbs, having rhubarb as the bottom layer and ending up with a layer of
bread crumbs for the top layer.
Cover and bake in preheated 400 degree oven for 25 minutes. Remove cover
and bake until crumbs are brown, about 10 more minutes.
Serve warm
Womans Day
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on Jun 08, 99
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