Tapioca pudding with rhubarb and pistachios

A delicious tapioca pudding served with a rhubarb and raspberry compote and sprinkled with pistachios. The pudding is very easy to prepare. Small pearl tapioca is cooked in a similar way to rice, but by soaking it in milk beforehand, the cooking time is significantly reduced. This pudding is equally delicious served warm or chilled, depending on your preference. A simple, satisfying dessert that can also be enjoyed during the winter months using frozen raspberries and rhubarb. Highly recommended!

Serves 4–6.

Ingredients for the rhubarb and raspberry compote:

• 250 g rhubarb, cut into small pieces (do not peel the stalks)
• 150 g raspberries, fresh or frozen
• 40 g honey

Place all the ingredients into a saucepan and cook until the rhubarb has completely softened and broken down. The mixture should reduce slightly so that the compote is not too runny. Taste and add more honey if required. Remove from the heat and leave to cool.

Ingredients for the tapioca pudding:

• 700 ml milk
• 90 g (½ cup) small pearl tapioca
• 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod
• 1 tablespoon sugar, or more to taste

Place the tapioca into a saucepan, pour over the milk and leave to soak for 1 hour.

After soaking, stir the mixture and bring it to the boil. Cook, stirring occasionally to prevent sticking, until the tapioca pearls become soft and translucent and the pudding thickens to your preferred consistency, about 10 minutes. Keep in mind that the pudding will continue to thicken as it cools.

Add the sugar and vanilla, stirring until the sugar has completely dissolved.

To serve:

• chopped pistachios, for sprinkling

Spoon the thick tapioca pudding into serving bowls. Top with the rhubarb and raspberry compote and sprinkle generously with chopped pistachios. Serve warm or chilled, according to preference.

Enjoy!