Tapioca and Rhubarb Parfait

  1. In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil.
  2. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes.
  3. Transfer the rhubarb to a small bowl and let cool.
  4. Cover and refrigerate until thick, at least 1 hour and up to 1 day.
  5. In a saucepan, whisk the tapioca, milk, eggs, sugar and salt.
  6. Let stand for 5 minutes, or until the tapioca begins to swell.
  7. Bring the tapioca to a boil over moderately high heat, whisking constantly.
  8. Reduce the heat to moderately low and cook, stirring constantly, until slightly thickened, about 1 minute.
  9. Remove from the heat and stir in the vanilla.
  10. Set the saucepan in a bowl of ice water and stir often until cool and thick, about 5 minutes.
  11. Stir in the creme fraiche.
  12. Spoon 1/4 cup of the rhubarb compote into 4 parfait glasses and top with half of the tapioca.
  13. Repeat with the remaining compote and tapioca.
  14. Garnish each parfait with 2 slices of crystallized ginger and serve.

rhubarb stalks, sugar, lemon juice, cinnamon, ground ginger, quickcooking tapioca, milk, eggs, sugar, salt, vanilla, creme fraiche, ginger

Taken from www.foodandwine.com/recipes/tapioca-and-rhubarb-parfait (may not work)

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