Rhubarb and date tapioca
Gar Wang, Valley Table Issue 50
Unlike most rhubarb recipes that use a large amount of refined sugar, this compote is sweetened with dates and honey. Good quality honey enhances the flavor of this fat-free dessert, which is delicious eaten warm or cold. Recipe serves 4.
2 cups rhubarb (approximately 3 large stalks), peeled and cut into 1/2-inch chunks
3/4 cup pitted dates, chopped (approximately 12 to 15 dates)
1/2 cup orange juice
1/4 cup water
2 tablespoons honey
2 tablespoons tapioca
1. Simmer the rhubarb and dates in the juice and water for 5 minutes.
2. Add honey and tapioca and continue to cook over low heat for 5 minutes, stirring frequently.
3. Removed from heat and allow tapioca to set for 15 minutes.