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Tapioca with Rhubarb Compote and Toffee Pumpkin Seeds

Cooking Time
30 min Minutes
Ingredients
9
Portions
4-5 portions

Ingredients

9 Total
  • 100 g Country Range Tapioca
  • 1 pt milk
  • 100 ml Country Range Whipping Cream, whipped
  • For the rhubarb compote:
  • 2 sticks rhubarb
  • For the toffee pumpkin seeds?
  • 500 g pumpkin seeds
  • 50 g caster sugar
  • 5 g Country Range Butter

Method

  • 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

9 Total
  • 100 g Country Range Tapioca
  • 1 pt milk
  • 100 ml Country Range Whipping Cream, whipped
  • For the rhubarb compote:
  • 2 sticks rhubarb
  • For the toffee pumpkin seeds?
  • 500 g pumpkin seeds
  • 50 g caster sugar
  • 5 g Country Range Butter

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