Recipe - Rhubarb Coconut Bread Pudding

1 cup Sugar
Three fourths cup Water
2 tablespoon Butter or margarine
3 cup Sliced fresh or frozen
rhubarb, One half inch pieces
1 Egg, beaten
One half teaspoon Vanilla extract
4 cup Soft bread cubes, lightly
toasted (about 5 slices)
1 cup Shredded Coconut, divided

Combine sugar and water in a saucepan; bring to a boil. Remove from the
heat; add butter and rhubarb. Cover and let stand 15 minutes. Drain,
reserving liquid. Blend liquid with egg and vanilla. Combine bread cubes,
rhubarb mixture, egg mixture and Three fourths cup coconut. Place in a greased 1
quart casserole. Sprinkle with the remaining coconut. Bake at 325 degres
for 45 minutes or until set. Yield; 6 servings.

SOURCE: *Bonnie Alstatt, Elberfeld, IN, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini