Barbara from Tigers & Strawberries is now hosting the second The Spice is Right. This month theme: Sweet or Savory. 
 
A great challenge for me. I had no idea until I flipped threw my tiny spice book. I stopped at black pepper. I am German and I grew up with black pepper only used in savory dishes. Later I learned that pepper boosts the flavours of sweet dishes. At our wedding meal we had the compulsive strawberries with green pepper. So I won’t come along with that. Googling around I stumbled across this interesting recipe. Rhubarb is just in season and I prepared

Tapicoca with peppered Rhubarb

Another interesting ingredient. In Germany tapioca pearls are (now) called Sago. In previous times it was made from the sago palm, but nowadays it is also made from tapioca.

It’s delicious, even the children liked the “hot” rhubarb.

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Tapicoca with peppered Rhubarb
Categories: Dessert
Yield: 4 Servings

8 1/3 cups Water
1/2 teasp. Salt
1/2 cup Plus 3 tablespoons sugar
2/3 cup Pearl tapioca (about 1/8 inch; not quick-cooking)
225 grams Rhubarb stalks, thinly sliced
1/8 teasp. Black pepper
1 teasp. Fresh lemon juice
1/4 cup Half-and-half
1/8 teasp. Vanilla

============================== SOURCE ==============================
Gourmet, May 2003
//www.epicurious.com/recipes/recipe_views/views/108132
— Edited *RK* 04/24/2006 by
— Ulrike Westphal

Bring 8 cups water, salt, and 3 tablespoons sugar to a boil in a 3to
4-quart heavy saucepan, then add tapioca in a stream, stirring
constantly. Reduce heat and briskly simmer, uncovered, stirring
occasionally, until tapioca is almost completely translucent, 35 to
50 minutes, depending on size of tapioca.

While tapioca is cooking, simmer 1 1/4 cups rhubarb, 1/3 cup sugar,
pepper, a pinch of salt, and remaining 1/3 cup water in a 2-quart
heavy saucepan, uncovered, stirring occasionally, until rhubarb is
just tender, about 8 minutes. Purée in a food processor until smooth
(use caution when blending hot liquids), then reserve 1/4 cup (to
add to tapioca) and return remainder to saucepan. Stir in raw
rhubarb and simmer, stirring occasionally, until tender, about 5
minutes. Stir in lemon juice, then transfer to a shallow bowl.

Drain tapioca in a sieve and transfer to cleaned 2-quart heavy
saucepan. Stir in half-and-half, remaining 2 tablespoons sugar,
vanilla, and reserved rhubarb purée and bring to a simmer, stirring
occasionally until sugar is dissolved. Cool slightly, then divide
among 4 dessert bowls and top with rhubarb.

Each serving contains about 248 calories and 2 grams fat.

The size of tapioca pearls varies widely. What one brand calls
“small,” another brand might term “large,” so don’t pay much
attention to the label. Instead, look for pearls that are 1/8 to
3/16 inch in diameter for making this dessert.

Active time: 30 min Start to finish: 1 hr

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more recipes with rhubarb
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