Tapioca with Strawberry-Rhubarb Compote
Baking and Desserts | American cuisine
⏳ Time
4 hours
🥕 Ingredients
9
🍽️ Servings
5
Description
Tapioca with Strawberry-Rhubarb Compote
Ingredients
- Tapioca - ⅓ cup
- Milk - 3 cups
- Whole egg - 3 pieces
- Vanilla salt - 0.3 cups
- Ocean salt - ¼ teaspoon
- Strawberry - 7.9 oz
- Rhubarb - 7.1 oz
- Orange juice concentrate - 2 tablespoons
- Demerara Sugar - ½ cup
Step by Step guide
Step 1
Soak the tapioca in 1 cup of milk for 1 hour.
Step 2
Slice the strawberries and remove the stems. Cut the rhubarb into small pieces.
Step 3
Whisk the egg yolks with sugar and a pinch of salt until pale yellow.
Step 4
Combine the slightly swollen tapioca and the remaining milk in a heavy-bottomed pot. Stir in the whipped egg mixture.
Step 5
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. The tapioca is ready when the pearls swell and become translucent. Remember to stir the tapioca constantly to prevent it from burning. After the time has passed, remove the pot from the heat and let it cool.
Step 6
Divide the tapioca into serving dishes and refrigerate for 3 hours.
Step 7
For the strawberry-rhubarb compote, combine the strawberries, rhubarb, orange juice, and brown sugar in a heavy-bottomed skillet over medium heat. Bring to a boil, then slightly reduce the heat and continue to simmer for another 15 minutes until the rhubarb and berries are soft and the syrup thickens. Remove from heat and let cool to room temperature. Transfer the compote to a jar until ready to use.
Step 8
Serve the chilled tapioca drizzled with the strawberry-rhubarb compote.
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