Quick Tapioca Pudding with Rhubarb Blueberry Compote

Recipe by Catherine Pla

Serves 4-6

Quick Tapioca Pudding with Rhubarb Blueberry Compote

Pudding

• 3 c coconut milk (or any milk)

• Pinch of salt

• 1/4 c quick cooking tapioca granules (I use Let’s Do Organic brand)

• 1⁄4 c granulated sugar

• 2 t vanilla bean paste or extract

Compote

• 6-8 stalks rhubarb, trimmed and sliced into 1-inch pieces

• 1 c blueberries, fresh or frozen

• 1 c granulated sugar

• 4 cardamom pods, flattened with the side of a chef knife

• 1 T quick cooking tapioca granules

• 1 t vanilla bean paste or extract

• Pinch salt

Make the compote first so it has time to cool and thicken. In a medium saucepan, combine rhubarb, blueberries, sugar, cardamom pods and tapioca. Add 1⁄2 cup water and bring to a boil. Lower heat and let fruit simmer until rhubarb has softened but is not falling apart, about 15 minutes depending on the size of your stalks. Remove from the heat, stir in vanilla, and let cool.

In a medium saucepan, heat the coconut milk and salt over medium high heat until scalded. Lower heat to a simmer and whisk in the tapioca and sugar. Cook for 15-18 minutes, stirring often, until tapioca is transparent and pudding has thickened. It will continue to thicken as it cools. Remove from the heat and stir in vanilla. Spoon into serving bowls or ramekins and refrigerate.

Serve with a dollop compote.