Warm Tapioca with Rhubarb

Ingredients

  • 8 1/3 cups water
  • ½ teaspoon salt
  • ½ cup plus 3 tablespoons sugar
  • 2/3 cup pearl tapioca (about 1/8 inch; not quick-cooking)
  • ½ pound rhubarb stalks, thinly sliced
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh lemon juice
  • + 2 more ingredients
    • ¼ cup half-and-half
    • 1/8 teaspoon vanilla

1. Bring 8 cups water, salt, and 3 tablespoons sugar to a boil in a 3- to 4-quart heavy saucepan, then add tapioca in a stream, stirring constantly. Reduce heat and briskly simmer, uncovered, stirring occasionally, until tapioca is almost completely translucent, 35 to 50 minutes, depending on siz...

View full recipe at SpringPad

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