Creamy Tapioca With Poached Rhubarb

1. 1

   In a large heavy-based saucepan, combine tapioca, sugar, milk and cream over moderate heat. Cook and stir for 5 minutes or until sugar dissolves. Bring to a boil, stirring.

2. 2

   Add cinnamon and vanilla extract. Reduce heat to very low and 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. 3

   In a large pan, combine rhubarb, orange 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. 4

   Divide tapioca among serving bowls. Serve topped with rhubarb.

* Per serving · 4 servings · Values may vary.