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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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