Step 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.
Step 2For the compote, chop the rhubarb into small pieces, place in a pan with the sugar and simmer until the rhubarb is cooked.
Step 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.
Step 4Serve the tapioca topped with the rhubarb compote and toffee pumpkin seeds.
- 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
Not sure what to cook?
Sign up to the mailing list for more hassle free recipes
Find A Country Range Stockist
The Country Range brand is stocked exclusively by the 12 Members of the Country Range Group. These are all family owned, independent foodservice wholesalers located throughout the UK and Ireland.Find a Stockist