Rhubarb and sago cups

Name: Rhubarb and sago cups
Prep time: 10 min
Cook time: 15 min
Total time: 5 min
Yield: Serves 6

Prep

10 min

Cook

15 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

15 min

Serves

Skill

Almond Milks So Good Frozen Dessert Entertaining So Good Almond and Coconut Milks

Rhubarb and sago cups are a refreshing dessert.

Ingredients

½ cup seed tapioca (sago)
1 litre So Good Almond milk Unsweetened
2 tablespoons honey

RHUBARB & BERRY COMPOTE

2 bunches rhubarb, washed & cut into 2cm pieces
½ cup water
3 tablespoons honey
250g punnet strawberries, hulled & halved

Nutrition per serving

Weight, measurement and temperature conversions

765 kJ

energy kj

3 g

protein

1 g

saturated fat

3 g

dietary fibre

35 g

carbohydrate

23 g

sugars

76 mg

sodium

Method

Place tapioca and 1 ½ cup of So Good Almond milk Unsweetened in a large saucepan. Set aside to soak for 4 hours or overnight.
Add remaining almond milk and honey into the large saucepan.
Bring mixture to the boil over medium heat, then reduce heat and simmer for 10 minutes or until tapioca is transparent.
Set aside for 15 minutes to cool.
Combine rhubarb, water and honey in a saucepan. Bring mixture to boil then reduce heat and simmer for 10 minutes. Add strawberries and simmer a further 5 minutes or until fruit is soft and tender. Cool.
Divide rhubarb mixture evenly between 6 serving glasses. Top evenly with cooled tapioca.

½ cup seed tapioca (sago)
1 litre So Good Almond milk Unsweetened
2 tablespoons honey