Tapioca with strawberry-rhubarb compote
5 servings
240 minutes
Tapioca with strawberry-rhubarb compote is a delicate dessert with a refined balance of textures and flavors. Originating from American cuisine, it combines the velvety softness of tapioca with the brightness of strawberries and the light tartness of rhubarb. Tapioca made with milk and egg yolks becomes airy and creamy, while the berry and rhubarb compote adds a refreshing fruity note. This dessert is perfect for summer treats, delighting with pleasant sweetness and natural freshness. It can be served chilled, enhancing the contrast between the velvety base and fruit syrup. Due to its lightness, it harmoniously concludes a meal, leaving a feeling of tenderness and freshness. The classic combination of ingredients makes it versatile and beloved among connoisseurs of exquisite desserts.
1
Soak the tapioca in 1 cup of milk for an hour.
- Tapioca: 0.3 glass
- Milk: 3 glasss
2
Cut the strawberries and remove the stems. Cut the rhubarb into small pieces.
- Strawberry: 225 g
- Rhubarb stems: 200 g
3
Beat the yolks with sugar and a pinch of salt until pale yellow.
- Egg yolk: 3 pieces
- Demerara sugar: 0.5 glass
- Sea salt: 0.3 teaspoon
4
Combine the slightly swollen tapioca and the remaining milk in a thick-bottomed pot. Stir in the beaten egg mixture.
- Tapioca: 0.3 glass
- Milk: 3 glasss
- Egg yolk: 3 pieces
5
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. Tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from the heat and let it cool.
- Tapioca: 0.3 glass
- Milk: 3 glasss
- Egg yolk: 3 pieces
6
Divide the tapioca into serving bowls and refrigerate for 3 hours.
7
To make strawberry-rhubarb compote, combine strawberries, rhubarb, orange juice, and brown sugar in a heavy-bottomed pan over medium heat. Bring to a boil, then reduce the heat and simmer for another 15 minutes until the rhubarb and berries are soft and the syrup thickens. Remove from heat and cool to room temperature. Pour the resulting compote into a jar for later use.
- Strawberry: 225 g
- Rhubarb stems: 200 g
- Orange juice: 2 tablespoons
- Demerara sugar: 0.5 glass
8
Serve the chilled tapioca drizzled with strawberry-rhubarb compote.
- Strawberry: 225 g
- Rhubarb stems: 200 g
- Orange juice: 2 tablespoons
- Demerara sugar: 0.5 glass