Tapioca with Rhubarb Compote and Toffee Pumpkin Seeds

Cooking Time
30

Portions
4

Ingredients

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• g Country Range Tapioca
• g milk
• ml Country Range Whipping Cream, whipped Rhubarb Compote
• g sticks rhubarb Toffee Pumpkin Seeds
• g pumpkin seeds
• g caster sugar
• g Country Range Butter

• 1

  Step 1

  Add the tapioca and milk to a pan and bring to the boil. Reduce the heat and simmer for about 20 minutes until nearly all the milk is absorbed, then fold in the whipped cream.
• 2

  Step 2

  For the compote, chop the rhubarb into small pieces, place in a pan with the sugar and simmer until the rhubarb is cooked.
• 3

  Step 3

  For the toffee pumpkin seeds, lightly toast the seeds then pour onto silicone paper. Heat the sugar in a pan to make a light caramel, add the butter then pour over the toasted seeds. Allow to cool
• 4

  Step 4

  Serve the tapioca topped with the rhubarb compote and toffee pumpkin seeds.

Ingredients

• 100 g Country Range Tapioca
• 1 g milk
• 100 ml Country Range Whipping Cream, whipped Rhubarb Compote
• 2 g sticks rhubarb Toffee Pumpkin Seeds
• 500 g pumpkin seeds
• 50 g caster sugar
• 5 g Country Range Butter