Tapioca with Rhubarb Compote and Toffee Pumpkin Seeds

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.