Warm Tapioca with Rhubarb

Name: Warm Tapioca with Rhubarb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 59 milliliters half-and-half; 1 teaspoon fresh lemon juice; 227 grams rhubarb stalks, thinly sliced; 1 teaspoons salt; 118 milliliters sugar; 158 milliliters pearl tapioca (about 1/8 inch; not quick-cooking); 0 teaspoons vanilla; 2 liters water

You can never have too many side dish recipes, so give Warm Tapioca with Rhubarb a try. One serving contains 220 calories, 1g of protein, and 2g of fat. This recipe serves 4. Head to the store and pick up rhubarb stalks, half-and-half, vanilla, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring 8 cups water, salt, and 3 tablespoons sugar to a boil in a 3- to 4-quart heavy saucepan, then add tapioca in a stream, stirring constantly. Reduce heat and briskly simmer, uncovered, stirring occasionally, until tapioca is almost completely translucent, 35 to 50 minutes, depending on size of tapioca.

Ingredients you will need

Tapioca

Sugar

Water

Salt

Equipment you will use

Sauce Pan

While tapioca is cooking, simmer 1 1/4 cups rhubarb, 1/3 cup sugar, pepper, a pinch of salt, and remaining 1/3 cup water in a 2-quart heavy saucepan, uncovered, stirring occasionally, until rhubarb is just tender, about 8 minutes. Purée in a food processor until smooth (use caution when blending hot liquids), then reserve 1/4 cup (to add to tapioca) and return remainder to saucepan. Stir in raw rhubarb and simmer, stirring occasionally, until tender, about 5 minutes. Stir in lemon juice, then transfer to a shallow bowl.

Ingredients you will need

Lemon Juice

Rhubarb

Tapioca

Pepper

Sugar

Water

Salt

Equipment you will use

Food Processor

Sauce Pan

Bowl

Drain tapioca in a sieve and transfer to cleaned 2-quart heavy saucepan. Stir in half-and-half, remaining 2 tablespoons sugar, vanilla, and reserved rhubarb purée and bring to a simmer, stirring occasionally until sugar is dissolved. Cool slightly, then divide among 4 dessert bowls and top with rhubarb.

Ingredients you will need

Rhubarb

Tapioca

Vanilla