Monday, 15 February 2010

Rhubarb Tapioca

I'm on a tapioca kick at the moment, and why not? It's about as simple a fruit-based pudding as you can do. You have to like the boingy texture that the tapioca has when cooked with fruit; it's not as creamy as a milk-based tapioca pudding at all. But I do like it a lot, as well as the clarity and intensity of flavour that you get without any milk or cream. Mind you, this is very nice with custard. I wouldn't say no to custard.

This was, of course, made with rhubarb from Lennox Farm.

4 to 6 servings
15 minutes prep time - 2 hours chill time

Rhubarb Tapioca
4 cups diced rhubarb
1 cup water or apple juice
a pinch of salt
4 tablespoons minute tapioca
1/4 cup honey
1/4 cup to 3/4 cup sugar

Clean and trim the rhubarb, and cut it into short pieces. Put it in a large pot with the remaining ingredients. Bring the mixture to a boil and boil, stirring freqently, for about 5 minutes, until the tapioca is all clear and the rhubarb has disintegrated.

Spoon into a serving bowl or individual dishes and let cool. Chill before serving.




Last year at this time I made Tuna & Pea Salad.

2 comments:

Joanne said...

I LOVE tapioca and any custardy/rice puddingy type dessert. Can't wait till rhubarb is in season to try this!

Ferdzy said...

Well it *is* in season, at least around here.

I'm getting the impression that forced rhubarb isn't commonly available in the U.S.?