Tapioca Pudding with Rhubarb Topping

This recipe is pictured more appealingly in the original post by Food and Wine. My five cent rendition lacks the parfait layering and brilliant color, but it did taste good. Tapioca is a good standby dessert for weeknight guests because it comes together quickly. Make the rhubarb sauce ahead of time and chill. A little dollop of heavy cream and a mint leaf would be a nice garnish.


Tapioca Pudding with Rhubarb Topping
Adapted from Food and Wine
Serves 6

6 rhubarb stalks, leaves removed, sliced in 1/2" pieces
1/3 cup sugar
2 Tblsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
3 Tblsp Minute Tapioca
2 3/4 cups milk (I use non-dairy)
1 egg, beaten
1/4 cup sugar
1 tsp vanilla extract

Prepare the rhubarb sauce by bringing the rhubarb, sugar, lemon juice, cinnamon and ginger to a boil in a saucepan. Reduce heat and cook over low flame until the rhubarb is soft, about 8-10 minutes, stirring often. Transfer to a glass bowl and chill for at least 1 hour.

To make the tapioca pudding, combine the tapioca, milk, egg and sugar in a saucepan. Let stand for 5 minutes. Bring the tapioca to a boil over medium high heat, then reduce to low and simmer until slightly thickened, about 1-2 minutes. Remove from heat and stir in the vanilla. Cover and set aside until ready to serve.

To serve divide the pudding between six pudding cups. Top each serving with a portion of the rhubarb sauce. Garnish, if desired, and serve.