Tapioca Pudding with Strawberry Rhubarb Jam
 
Prep time
Cook time
Total time
 
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Serves: 6 to 8 servings
Ingredients
  • ⅓ cup small pearl tapioca (not instant or quick-cooking)
  • 1 cup warm water
  • 2 cups whole milk
  • 1 egg yolk, lightly beaten
  • ⅓ cup sugar
  • ⅛ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup strawberry rhubarb jam
Instructions
  1. Soak tapioca in water for 30 minutes in a medium-size saucepan. Do not drain.
  2. Add milk, egg yolk, sugar, and salt. Whisk together. Bring the mixture to a simmer over medium heat, whisking or stirring gently but constantly. Lower heat to very low.
  3. Continue stirring gently for 20 to 30 minutes until the tapioca is translucent and the pudding is thickened. The pudding will thicken more when it’s cooled. Stir in vanilla extract.
  4. Place the pudding into a medium-size glass mixing bowl. Cover and allow to cool to room temperature. Place in the refrigerator to chill.
Notes
Refrigerate for up to 5 days.
Recipe by The Gardener Cook at https://www.thegardenercook.com/tapioca-pudding-with-strawberry-rhubarb-jam/