Tapioca with Rhubarb Compote and Toffee Pumpkin Seeds

Cooking Time
30 Minutes
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