Strawberry-Rhubarb Pudding

* Cook rhubarb in 1/2 cup water in large saucepan over medium heat until rhubarb begins to soften, about 10 to 15 minutes. If fruit begins to stick to the pan, add a little more water.

* Meanwhile, beat eggs and milk together with whisk. Add pudding, tapioca and gelatin, and allow to soak for 5 minutes.

* Add milk-pudding mixture and spices to hot rhubarb, and cook together, stirring frequently. Bring to a full boil and cook for 1 minute more. Remove from heat and cool.

* Pour into serving bowl(s) and chill overnight.

* Sprinkle top with ground nutmeg for garnish.

Make 10 servings.

Rhubarb always reminds me of Aunt Kathy:) She has it in her back yard and when she cooks it, it's soo good:) The first few bites turn your ears backwards but after that it's just sooo good:)