Recipe Rhubarb Tapioca Pudding

8 servings

Origin: The Cuisine of the Upper St. Lawrence, Quebec, Canada

The Upper St. Lawrence is the new name that geographers and historians are giving to the Southwest of the Montérégie. Previously, the region was called Suroit, which means, in Old French, the Southwest. This region is located between the Richelieu and the Outaouais, two important rivers in the region, with the St. Lawrence River in the center. Its borders are the United States and Ontario.

The cuisine of the Upper St. Lawrence is still alive in the small villages that have remained faithful to their roots. However, in the larger cities of the region and the suburban villages where people come from all over, it is the same problem as on the South Shore of Montreal. There isn't much left from the past. The region has nevertheless created dishes that are now its signature. Fish stews, Valleyfield grills, corn or yellow bean soups with milk are typical of the region.

INGRÉDIENTS

• 750 ml fresh or frozen rhubarb in 1 cm slices
• 750 ml hot water
• 250 ml sugar
• 125 ml medium tapioca
• 5 ml white vanilla
• 2 large beaten eggs

PRÉPARATION

1. Heat oven to 350 º F.
2. Place hot water, tapioca, rhubarb and sugar in a pot and bring to a boil, stirring constantly.
3. Reduce heat to medium-high and stir briskly for 3 min and remove from heat.
4. Beat the eggs in a small bowl with the vanilla and add a spoonful of hot pudding to warm the eggs.
5. Proceed this way 3 times then pour the eggs into the pudding.
6. Turn the pudding into a buttered ceramic dish and place in the middle of the oven.
7. Bake for 1 hour.
8. Remove and let cool completely before refrigerating until the next day.
9. Eat cold with biscuits.