My initial intention was to make a dish of stewed rhubarb but as nice as that was, it seemed a little humdrum. I wanted something creamy to play against the slight tartness of the rhubarb and while a rice pudding would be an excellent match, it is a little time consuming.
My solution came in the form of this almost forgotten ingredient - sago or seed tapioca
When cooked, these tiny pearl grains expand, releasing their starch and becoming wonderfully translucent. To further increase their appeal, rather than cooking them in milk or water, I've cooked them in a mix of coconut cream and water.
To serve, simply alternate layers of sago and rhubarb.
Stewed Rhubarb with Coconut Sago
500 grams rhubarb
1 cup caster sugar
½ cup water
Wash and trim the rhubarb - for larger stalks of rhubarb you'll need to remove any of the tough stringy strands. Slice the stalks at the diagonal in about 2-3cm/1 inch pieces.
Place the rhubarb, sugar and water into a medium sized saucepan and cook over a medium heat, stirring often, until the rhubarb has broken down and is soft and pulpy.
½ cup sago (seed tapioca)
1 cup coconut cream
1½ cups water
½ cup sugar
Place the sago, coconut cream, water and sugar into a small saucepan and cook over a medium heat. Be careful not to let the mixture boil and make sure you stir this often so the sago cooks evenly.
The sago will swell and the mixture will become quiet sticky as the starch is released. Once the sago has become translucent, it will be cooked and remove it from the heat.
This can be served warm or cold - you will notice as the sago cools that it will become quite thick. If using the sago cold, stir it well to slacken the mixture before spooning it into your serving dishes.
The hardest part of this dish is not eating it all yourself!
Tagged with Sweet Food