Tapioca and Rhubarb Parfait

• 1 pound medium rhubarb stalks without leaves, peeled and cut into 1/2-inch pieces
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 3 tablespoons quick-cooking tapioca
• 2 cups whole milk
• 2 large eggs, lightly beaten
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup creme fraiche
• 8 thin slices crystallized ginger, for garnish

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)