Rhubarb Tapioca Pudding
Indulge in the perfect combination of tart and creamy with this homemade Rhubarb Tapioca Pudding, a delightful dessert that’s both nostalgic and refreshingly unique. Featuring tender chunks of tangy rhubarb swirled into a rich, silky tapioca pudding, this recipe is a textural masterpiece that beautifully blends bold flavors and comforting sweetness. Sweetened naturally with honey and infused with vanilla, this dessert offers a satisfying balance of brightness and warmth. The large pearl tapioca creates a luscious base, while the marbled rhubarb compote adds an elegant visual touch. Ready in just over an hour and perfect served chilled, this pudding is an ideal make-ahead treat for a weeknight dessert or special occasion. Garnish with fresh rhubarb or whipped cream for an extra flourish!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Rhubarb stalks
- 0.5 cups Granulated sugar
- 0.5 cups Large pearl tapioca
- 2 cups Whole milk
- 1 cup Water
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 2 tablespoons Honey
Instructions
Rinse the tapioca pearls under cold water in a fine mesh strainer and set aside.
In a medium saucepan, combine the rhubarb, 1/4 cup of sugar, and 1/4 cup of water. Cook over medium heat, stirring occasionally, for about 10 minutes or until the rhubarb softens and starts to break down into a compote. Remove from heat and set aside.
In another saucepan, combine the tapioca pearls, milk, remaining 3/4 cup of water, and salt. Let the mixture sit for 5 minutes to hydrate the pearls slightly.
Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for about 20 minutes or until the tapioca pearls are translucent and tender.
Stir in the remaining 1/4 cup of sugar, honey, and vanilla extract. Let the pudding simmer for an additional 5 minutes, stirring frequently, until it thickens.
Remove the pudding from the heat and gently fold in the rhubarb compote to create a marbled effect. Do not overmix to preserve the swirls.
Transfer the pudding into individual serving bowls or a large dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
Serve chilled, garnished with a sprinkle of fresh rhubarb slices or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 41.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 257 mg | 20% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
