The article highlights a recipe for tapioca pudding with roast rhubarb, aimed at changing skeptics' perceptions of this dessert. It contrasts the often negative assumptions about tapioca’s texture with a description of a silky custard and sweet-tart rhubarb. The recipe includes detailed preparation instructions and tips for serving, encouraging readers to give tapioca a chance. The combination of flavors, particularly the light pudding and tangy rhubarb, makes it a delightful dessert option that can be prepped in about 10 minutes, with simple cooking techniques.
I've converted many people to tapioca with this recipe, so if you are a sceptic, I urge you to close your eyes and give it a try.
This pudding is nothing like the frogspawn texture you might remember or the sticky, unpleasant mouthful you might expect. Rather, it's a delicate, beautiful dessert.
The tapioca may need some additional milk or custard to loosen when you reheat it. Prep 10 min Macerate 20 min Cook 45 min Serves 4.
While the rhubarb is roasting, put the tapioca in a sieve and rinse under cold running water until it runs clear.
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