Cute Rhubarb Bites

• 4 stalks rhubarb (about 3 cups chopped)
• 14 cup sugar
• 3 -4 teaspoons tapioca starch (can be subbed with cornstarch)
• 13 cup margarine
• 13 cup sugar
• 1 teaspoon vanilla
• 1 12 cups flour
• 12 teaspoon baking powder
• 18 teaspoon salt
• milk
• 12 large marshmallows, halved

1. Quarter (lengthwise) rhubarb stalks and cut into 1/4-inch slices.
2. Add sugar; set aside.
3. Cream margarine, 1/3 cup of sugar and vanilla.
4. Combine flour, baking soda, and salt.
5. Drain rhubarb juice and add milk to get 1/3 cup.
6. Incorporate flour, alternating with juice, into the margarine/sugar mix (will be very dry).
7. Preheat oven to 350F.
8. Press some of the dough onto the sides and bottoms of mini-muffin pans.
9. If dough is too crumbly and doesn't stick together, add more liquid.
10. Poke bottoms with a fork.
11. Bake on BOTTOM rack of the oven for 10-15 minutes or until golden (if dough puffs up, push back towards the edges with the back of a spoon when half cooked).
12. In the meantime, mix starch with rhubarb and cook in a small saucepan over low heat until thickened.
13. Fill each cup with rhubarb puree; top with a piece of marshmallow.
14. Return to oven and bake another 10 minutes.
15. If marshmallows aren't golden yet, turn the oven to broil for a few minutes (watch carefully).

stalks rhubarb, sugar, margarine, sugar, vanilla, flour, baking powder, salt, milk, marshmallows

Taken from www.food.com/recipe/cute-rhubarb-bites-427452 (may not work)