Rhubarb Tapioca Pudding Recipe

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Rhubarb Tapioca Pudding
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Ingredients
6
Count
Nutrition
105
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Reduce heat and simmer until rhubarb is tender, about 3 minutes.
  3. Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 104.65 Kcal (438 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 41.51mg 2%
Potassium 180.32mg 4%
Total Carbs 26.49g 9%
Sugars 18.79g 75%
Dietary Fiber 1.59g 6%
Protein 0.77g 2%
Vitamin C 22mg 37%
Iron 0.1mg 1%
Calcium 51.5mg 5%
Amount Per 100 g
Calories 66.02 Kcal (276 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 26.18mg 2%
Potassium 113.75mg 4%
Total Carbs 16.71g 9%
Sugars 11.85g 75%
Dietary Fiber 1g 6%
Protein 0.48g 2%
Vitamin C 13.9mg 37%
Iron 0.1mg 1%
Calcium 32.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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