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Tapioca and Rhubarb Parfait

Lauren Chattman, author of the forthcoming Icebox Pies, relies on pudding when she's tight on time. She quickly cooks tapioca on the stovetop then serves it straight from the pot with fresh fruit. When she's not harried, she layers it with a gingery rhubarb compote for a delicious blend of sweet, tart and spicy.
Published April 2002
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