Tapioca with Rhubarb Compote and Toffee Pumpkin Seeds

Prep Time


Cook Time

30 min


4-5 portions


100100 g Country Range Tapioca

1 1 pt milk

100100 ml Country Range Whipping Cream, whipped

For the rhubarb compote:For the rhubarb compote:

2 2 sticks rhubarb

For the toffee pumpkin seeds?For the toffee pumpkin seeds?

500500 g pumpkin seeds

5050 g caster sugar

55 g Country Range Butter

Multiply by
  • 1Add 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.
  • 2For the compote, chop the rhubarb into small pieces, place in a pan with the sugar and simmer until the rhubarb is cooked.
  • 3For 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.
  • 4Serve the tapioca topped with the rhubarb compote and toffee pumpkin seeds.