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Warm Tapioca with Rhubarb

Warm Tapioca with Rhubarb recipe

Tapioca pearls are made from the starch extracted from the cassava root, which is native to South America.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 10 min Cook Time: 20 min Rest Time: 10 min Total Time: 40 mins
Servings 4
Calories 800
Best Season Spring
Ingredients
  • 1 cup Tapioca pearls
  • 4 cup Water
  • 4 stalks Rhubarb
  • 4 tablespoon Sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Coconut milk
  • 4 tablespoon Toasted coconut flakes
Instructions
  1. In a saucepan, bring water to a boil. Add tapioca pearls and cook for 15 minutes or until translucent. Drain and set aside.
  2. In another saucepan, combine rhubarb, sugar, and vanilla extract. Cook over medium heat until rhubarb is soft and syrupy, about 10 minutes.
  3. In serving bowls, layer the cooked tapioca pearls, rhubarb compote, and coconut milk.
  4. Sprinkle with toasted coconut flakes.
  5. Serve warm and enjoy!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 35g12%
Sugars 15g
Protein 3g6%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/warm-tapioca-with-rhubarb/