Reviewed: Dec. 10, 2008

Yummy! I was looking for a sauce like this that my Mom made a long time ago to put over my rice pudding. Can't stop eating it. Did not use tapioca and reduced the sugar amount too.

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Reviewer:

MVBK

Cooking Level: Intermediate

Home Town: Manhattan Beach, California, USA

Living In: Torrance, California, USA

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Reviewed: Jul. 14, 2008

This stuff is amazing! I love it on a whole wheat bagel with cream cheese. I have made it several times, and love it more and more each time! I usually use slightly more than half of the amount of tapioca that is called for, and instead of the full cup of white sugar, I break it down into 1/3 cup of white sugar and 1/3 cup of brown sugar. Most recently I used 2 mangoes in place of the strawberries.

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Reviewer:

Sloan

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Reviewed: Jul. 9, 2008

5 stars with the following changes. Used fresh berries and rhubarb and no tapioca. 2/3 cup sugar, pinch of salt, and 1/2 tsp. vanilla apon cooling. Sauce thickens as it cools. Simple.

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Reviewer:

Wendy

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Reviewed: Jun. 2, 2008

I made this with fresh strawberries, and served it over homemade vanilla/chocolate chip ice cream. Everyone loved it!

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2 users found this review helpful

Reviewer:

csdodson

Cooking Level: Intermediate

Home Town: Alexandria, Minnesota, USA

Living In: Dayton, Oregon, USA

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Reviewed: Jul. 23, 2007

This was super quick and really tasty. I served this on angel food cake with whipped cream and fresh strawberries. Also good on pancakes, french toast, waffles or ice cream. Came out really thick. I reduced the sugar to 2/3 cups and might reduce to 1/2 cup next time. I've made this with and without the tapioca and like it better without the tapioca.

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Reviewer:

SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Jun. 13, 2007

This is a wonderful recipe and I reduced the sugar to 2/3 cup.

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Reviewer:

GINNYJUL

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Reviewed: May 27, 2007

A wonderful, quick easy, delicious sauce! I had a last minute dinner for family. I made this sauce to serve over vanilla ice cream. It was really yummy but just eating it plain was very good too! I halved the recipe and made it with fresh rhubarb and fresh strawberries (not frozen).

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5 users found this review helpful

Reviewer:

JAK3G

Cooking Level: Intermediate

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Reviewed: May 21, 2007

Easy and delicious! Good by itself, too.

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Reviewer:

Farm Wife

Cooking Level: Intermediate

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Reviewed: May 21, 2007

I was suprised how easy this recipe was. I thought you would need more water but once it cooks down in the microwave it was fine. The tapioca actually makes it thicker like a pudding when you serve it chilled. It is a thicker sauce but one of a kind. Everyone loves it~

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5 users found this review helpful