This slow cooker Amish-style rhubarb pudding is the kind of simple, practical dessert that fits right into a busy farm kitchen. I first learned this method from an older neighbor who swore by frozen sour rhubarb and a scoop of powdery raw tapioca pearls to make their own silky sauce as it cooks. Everything goes straight into the slow cooker—no fuss, no pre-cooking. By the time supper dishes are washed, you’ve got a warm, sweet-tart pudding that reminds me of church basement suppers and springtime when the rhubarb patch was the first thing to wake up after winter.
Serve this rhubarb pudding warm, spooned into small bowls with a drizzle of cream or a dollop of vanilla ice cream. It’s lovely alongside a simple cup of coffee or hot tea after a hearty meat-and-potatoes supper. If you like a little texture, crumble a plain butter cookie or shortbread over the top just before serving. The pudding also chills well, so any leftovers can be served cold the next day with a spoonful of yogurt for a not-too-sweet breakfast treat.
Slow Cooker Amish Rhubarb Tapioca PuddingServings: 6
Ingredients
6 cups frozen sour rhubarb chunks (unthawed)
1 cup granulated sugar
1/2 cup powdery raw tapioca pearls (small pearl or instant, not cooked)
1 1/2 cups water
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Place your slow cooker crock on a sturdy, heat-safe surface such as a beige Formica countertop. Add the frozen sour rhubarb chunks straight from the freezer into the crock and spread them into an even layer.
In a small bowl, stir together the granulated sugar and salt so the seasoning is evenly distributed.
Sprinkle the sugar-and-salt mixture evenly over the frozen rhubarb chunks in the slow cooker.
Now, with clean dry hands, sprinkle the powdery raw tapioca pearls evenly over the sugared rhubarb. It should look like a light snowy layer scattered across the frosty fruit, just as if you were taking a close-up snapshot with your phone while you work.
Pour the water gently over the top, trying not to disturb the tapioca too much. The water will sink down and start to dissolve the sugar.
Drizzle the vanilla extract over everything.
Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 2 1/2 hours, until the rhubarb is very soft and the tapioca pearls are fully swollen and translucent. Stir once or twice during the last hour to help the tapioca thicken evenly and to keep it from sticking around the edges.
When the pudding has thickened to a loose, spoonable consistency and no opaque white centers remain in the tapioca, turn off the slow cooker. Let the pudding sit, covered, for 15 to 20 minutes to finish thickening.
Serve the rhubarb pudding warm in small bowls. If it thickens more than you like as it cools, you can stir in a tablespoon or two of hot water to loosen it before serving.
Variations & Tips
For a creamier pudding, stir in 1/2 to 3/4 cup of heavy cream or half-and-half during the last 15 minutes of cooking, then let it sit to thicken. If your rhubarb is extremely tart or you prefer a sweeter dessert, add an extra 1/4 cup of sugar. A pinch of ground cinnamon or nutmeg can be added with the sugar for a cozy, old-fashioned flavor. If you don’t have vanilla, a few drops of almond extract make a lovely change, but use it sparingly as it’s strong. To stretch the rhubarb, you can fold in 1 to 2 cups of sliced strawberries during the last 30 minutes of cooking for a classic spring pairing. For a firmer, more scoopable pudding, reduce the water to 1 1/4 cups; for a looser sauce to spoon over pound cake, increase water to 1 3/4 cups.
Food safety tips: Always use clean, dry hands when sprinkling the raw tapioca pearls over the frozen rhubarb, and be sure your slow cooker crock is intact with no cracks. Keep the rhubarb frozen until you are ready to add it to the slow cooker so it stays at a safe temperature. Once the pudding has finished cooking, do not leave it at room temperature for more than 2 hours; refrigerate leftovers promptly in a covered container. Reheat leftovers gently on the stove or in the microwave until steaming hot before serving, and use within 3 to 4 days. If you are using home-frozen rhubarb, make sure it was washed, trimmed, and frozen promptly when fresh to maintain quality and safety.
