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!
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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 |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 163.9 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1067 mg | 82% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2214 mg | 47% | |
*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.
