Creamy Tapioca with Poached Rhubarb

RECIPESPLUS
9Ingredients
55Minutes
480Calories

Ingredients

US|METRIC
  • 1 cup tapioca pearls (rinsed)
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 1/4 cups cream
  • 1 cinnamon stick
  • 1 teaspoon vanilla (exract)
  • 1 bunch rhubarb (ends trimmed, cut into 2 inch pieces)
  • 1/3 cup orange juice (freshly squeezed)
  • 1/4 cup brown sugar
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    Directions

    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.
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    NutritionView More

    480Calories
    Sodium3% DV60mg
    Fat28% DV18g
    Protein8% DV4g
    Carbs25% DV75g
    Fiber0% DV0g
    Calories480Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol60mg20%
    Sodium60mg3%
    Potassium240mg7%
    Protein4g8%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate75g25%
    Dietary Fiber0g0%
    Sugars39g78%
    Vitamin A15%
    Vitamin C20%
    Calcium15%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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