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Rhubarb Tapioca

(Vaughanís Vegetable Cook Book)

Soak over night two-thirds of a cupful of tapioca. In the morning drain;

add one cupful of water and cook the tapioca until it is clear; add a

little more water if necessary. Then add a cup and a half of finely

sliced rhubarb, a pinch of salt and a large half-cup of sugar. Bake in

moderate oven an hour. Serve warm or cold and eat with sugar if liked

very sweet. Very nice.

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