Tapioca and Rhubarb Parfait

© James Baigrie

Tapioca and Rhubarb Parfait

  • SERVINGS: 4

Compote

  1. 1 pound medium rhubarb stalks without leaves, peeled and cut into 1/2-inch pieces

  2. 1/2 cup sugar

  3. 2 tablespoons fresh lemon juice

  4. 1/4 teaspoon cinnamon

  5. 1/4 teaspoon ground ginger

Tapioca

  1. 3 tablespoons quick-cooking tapioca

  2. 2 cups whole milk

  3. 2 large eggs, lightly beaten

  4. 5 tablespoons sugar

  5. 1/4 teaspoon salt

  6. 1 teaspoon pure vanilla extract

  7. 1/2 cup crème fraîche

  8. 8 thin slices crystallized ginger, for garnish

  1. In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to 1 day.
  2. In a saucepan, whisk the tapioca, milk, eggs, sugar and salt. Let stand for 5 minutes, or until the tapioca begins to swell.
  3. Bring the tapioca to a boil over moderately high heat, whisking constantly. Reduce the heat to moderately low and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from the heat and stir in the vanilla. Set the saucepan in a bowl of ice water and stir often until cool and thick, about 5 minutes. Stir in the crème fraîche.
  4. Spoon 1/4 cup of the rhubarb compote into 4 parfait glasses and top with half of the tapioca. Repeat with the remaining compote and tapioca. Garnish each parfait with 2 slices of crystallized ginger and serve.
Make Ahead
The recipe can be prepared through Step 3 and the 2 parts refrigerated separately overnight.

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