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Rhubarb and sago cups

Serves: 6
Prep: 10
Cook: 15

    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

    Method

    1. Step 1

      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.

    2. Step 2

      Add remaining almond milk and honey into the large saucepan.

    3. Step 3

      Bring mixture to the boil over medium heat, then reduce heat and simmer for 10 minutes or until tapioca is transparent. 

    4. Step 4

      Set aside for 15 minutes to cool.

    5. Step 5

      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.

    6. Step 6

      Divide rhubarb mixture evenly between 6 serving glasses. Top evenly with cooled tapioca.

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