Creamy Tapioca With Poached Rhubarb – a delicious recipe with tapioca pearls, sugar, milk, cream, cinnamon stick, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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
Divide tapioca among serving bowls. Serve topped with rhubarb.
499
kcal
Calories
28
g
Fat
65
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup tapioca pearls, rinsed, 1/2 cup sugar, 1/2 cup milk, 1 1/4 cups cream, and more.
Yes, Creamy Tapioca With Poached Rhubarb falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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