Ingredients
- 6 c. diced fresh rhubarb
- 1 1/4 c. sugar
- 2 1/2 tbsp quick-cooking tapioca
- 1 tsp grated lemon rind
- 1 tbsp grated orange rind
- 1/4 tsp sale
- 2 2/3 c. soft bread crumbs
- 1/3 c. melted butter
- 1 tsp vanilla extract
Directions
Combine first 6 ingredients and set aside. Mix bread crumbs with melted butter and vanilla. Fill 1 1/2 quart casserole with alternate layers of fhubarb and bread crumbs, having rhubarb as the bottom layer and bread crumbs as the top layer. Cover and bake in 400 degree oven for 25 minutes. Remove cover and bake until crumbs are brown, about 10 minutes.
Serve warm Makes 6 to 8 servings.
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Submitted 6/13/05.
Source: My files
Submitted By: Ruth Burbage
burbage@pellnet.net
Rhubarb Betty