Warm Tapioca with Rhubarb

Warm Tapioca with Rhubarb
Photo by Romulo Yanes

Ingredients

  • 1/8 teaspoon freshly ground black pepper
  • 8 1/3 cups water
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
  • 11 tablespoons sugar
  • ¼ cup half-and-half
  • ½ pound rhubarb stalks
  • + 2 more ingredients
    • 1/8 teaspoon vanilla extract
    • 2/3 cup pearl tapioca (not quick-cooking)

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 size o...

View full recipe at Epicurious

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