Cardamom Spiced Tapioca Pudding

11 Sep

Cardamom Spiced Tapioca Pudding with Orange and Ginger Poached Rhubarb, Topped with Toasted Hazelnuts.

I remembered an old rice pudding recipe I had that used cardamom and was just delicious. But when I went to buy the pudding rice it was sold out, so I tried tapioca instead. The texture was even better than the rice and it’s a perfect treat as the autumn evenings begin to draw in.

You will need:
For the tapioca-
100g tapioca
1 litre of coconut milk (or dairy free milk)
5 cardamom pod seeds, ground
75g sugar
For the rhubarb-
200ml apple juice
1 tsp of vanilla extract
1 orange, juice and zest
1 inch of ginger, sliced thinly
50g sugar
1 stalk of rhubarb, cut at an angle
50g toasted hazelnuts

First, make the tapioca. In a pot add the coconut milk (or dairy free milk) and the ground cardamom seeds and bring to the boil.
Add in the tapioca and turn down to a simmer and cook for 20 minutes.
Next add in the sugar and stir well. Take off the heat and let it stand for 5 minutes.
Now get to work on the rhubarb. In a small pot add the apple juice, ginger, vanilla, orange juice and zest, and bring to the boil.
Add in the sugar and sliced rhubarb and turn down onto a low heat. Cook until the rhubarb is soft but keeps it shape.
To serve, put some tapioca in a bowl and adorn it with some of the yummy poached rhubarb and a sprinkling of hazelnuts on top (see picture!)






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