Recipes+
Ingredients
Method
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.In a large frying pan, combine rhubarb, juice and 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.
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.
Note
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