Rhubarb Tapioca Pudding

Indulge in the perfect combination of tart and creamy with this homemade Rhubarb Tapioca Pudding, a delightful dessert that’s both nostalgic and refreshingly unique. Featuring tender chunks of tangy rhubarb swirled into a rich, silky tapioca pudding, this recipe is a textural masterpiece that beautifully blends bold flavors and comforting sweetness. Sweetened naturally with honey and infused with vanilla, this dessert offers a satisfying balance of brightness and warmth. The large pearl tapioca creates a luscious base, while the marbled rhubarb compote adds an elegant visual touch. Ready in just over an hour and perfect served chilled, this pudding is an ideal make-ahead treat for a weeknight dessert or special occasion. Garnish with fresh rhubarb or whipped cream for an extra flourish!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Rhubarb stalks
• 0.5 cups Granulated sugar
• 0.5 cups Large pearl tapioca
• 2 cups Whole milk
• 1 cup Water
• 0.25 teaspoons Salt
• 1 teaspoons Vanilla extract
• 2 tablespoons Honey

Directions

Step 1

Rinse the tapioca pearls under cold water in a fine mesh strainer and set aside.

Step 2

In a medium saucepan, combine the rhubarb, 1/4 cup of sugar, and 1/4 cup of water. Cook over medium heat, stirring occasionally, for about 10 minutes or until the rhubarb softens and starts to break down into a compote. Remove from heat and set aside.

Step 3

In another saucepan, combine the tapioca pearls, milk, remaining 3/4 cup of water, and salt. Let the mixture sit for 5 minutes to hydrate the pearls slightly.

Step 4

Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for about 20 minutes or until the tapioca pearls are translucent and tender.

Step 5

Stir in the remaining 1/4 cup of sugar, honey, and vanilla extract. Let the pudding simmer for an additional 5 minutes, stirring frequently, until it thickens.

Step 6

Remove the pudding from the heat and gently fold in the rhubarb compote to create a marbled effect. Do not overmix to preserve the swirls.

Step 7

Transfer the pudding into individual serving bowls or a large dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.

Step 8

Serve chilled, garnished with a sprinkle of fresh rhubarb slices or a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1475.7 grams (1475.7g)

Amount per serving	% Daily Value*
Calories	1282

Total Fat 16.60g	21%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 0.50g
Cholesterol 59mg	20%
Sodium 806mg	35%
Total Carbohydrate 269.10g	98%
Dietary Fiber 9.90g	35%
Total Sugars 163.90g
Protein 20.90g	42%

Vitamin D 215IU	1074%
Calcium 1067mg	82%
Iron 3mg	16%
Potassium 2214mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.4%

Protein: 6.4%

Carbs: 82.2%