Recipe

Creamy tapioca with poached rhubarb

Jan 30, 2013 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Creamy tapioca with poached rhubarb
  • 3/4 cup tapioca pearls, rinsed
  • 1/2 cup caster sugar
  • 2 1/2 cup milk
  • 300 millilitre cream
  • 1 cinnamon stick
  • 1 teaspoon vanilla essence
  • 1 bunch rhubarb, ends trimmed, cut into 6cm pieces
  • 1/3 cup freshly squeezed orange juice
  • 1/4 cup firmly packed brown sugar

Method

Creamy tapioca with poached rhubarb
  • 1
    In a large heavy-based saucepan, combine tapioca, caster sugar, milk and cream over moderate heat. Cook and stir for 5 minutes or until sugar dissolves. Bring to the boil, stirring.
  • 2
    Add cinnamon and essence. Reduce heat to very low; cook, stirring occasionally, for 30 minutes or until tapioca is very soft and mixture thickens. Remove from heat. Cool slightly. Remove and discard cinnamon stick.
  • 3
    在一个大煎锅,将大黄、果汁和brown sugar over moderate heat. Cook and stir for 2 minutes or until sugar dissolves. Reduce heat to low. Simmer, covered, for 10 minutes or until rhubarb is tender but still holds it shape.
  • 4
    Divide tapioca among serving bowls. Serve topped with rhubarb.

Notes

If you have time, soak tapioca in water overnight; drain before using (no need to rinse). Sago or medium-grain white rice can be used instead of tapioca; quantities may vary slightly. You can swap milk for coconut milk.

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