Warm Tapioca with Rhubarb

Ingredients

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

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