Tapioca and Rhubarb Parfait Recipe

Name: Tapioca and Rhubarb Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium rhubarb stalks without leaves, peeled and cut into 1/2-inch pieces; 1/2 cup sugar; 2 tablespoons fresh lemon juice; 1/4 teaspoon cinnamon; 1/4 teaspoon ground ginger; 3 tablespoons quick-cooking tapioca; 2 cups whole milk; 2 large eggs, lightly beaten; 5 tablespoons sugar; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; 1/2 cup creme fraiche; 8 thin slices crystallized ginger, for garnish

Servings: persons

1 pound medium rhubarb stalks without leaves, peeled and cut into 1/2-inch pieces
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
3 tablespoons quick-cooking tapioca
2 cups whole milk
2 large eggs, lightly beaten
5 tablespoons sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup creme fraiche
8 thin slices crystallized ginger, for garnish

1
In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil.
2
Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes.
3
Transfer the rhubarb to a small bowl and let cool.
4
Cover and refrigerate until thick, at least 1 hour and up to 1 day.
5
In a saucepan, whisk the tapioca, milk, eggs, sugar and salt.
6
Let stand for 5 minutes, or until the tapioca begins to swell.
7
Bring the tapioca to a boil over moderately high heat, whisking constantly.
8
Reduce the heat to moderately low and cook, stirring constantly, until slightly thickened, about 1 minute.
9
Remove from the heat and stir in the vanilla.
10
Set the saucepan in a bowl of ice water and stir often until cool and thick, about 5 minutes.
11
Stir in the creme fraiche.
12
Spoon 1/4 cup of the rhubarb compote into 4 parfait glasses and top with half of the tapioca.
13
Repeat with the remaining compote and tapioca.
14
Garnish each parfait with 2 slices of crystallized ginger and serve.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound medium rhubarb stalks without leaves, peeled and cut into 1/2-inch pieces, 1/2 cup sugar, 2 tablespoons fresh lemon juice, 1/4 teaspoon cinnamon, and more.

Yes, Tapioca and Rhubarb Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tapioca and Rhubarb Parfait

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