Tapioca porridge with baked rhubarb
Ingredients
- 500g/1lb 2oz chopped rhubarb
- 250g/9oz light soft brown sugar
- 1 tsp vanilla extract
- 1 lemon, zest only
- 2 tsp rosewater
- 70g/2½oz tapioca pearls
- 500ml/18fl oz full-fat milk
- 4–5 cardamom pods, seeds removed and finely ground
- 4–5 tbsp light brown sugar
- 3 tbsp fine desiccated coconut
- 2 tbsp finely ground pistachios (or any other nuts of choice)
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