Rhubarb and sago cups
Prep
10 min
Cook
15 min
Serves
6
Skill
Vegetarian
Prep
10 min
Cook
15 min
Serves
6
Skill
Rhubarb and sago cups are a refreshing treat that are also high in fibre. Sweet strawberries and tart rhubarb combine perfectly in this sophisticated superfood packed dessert.
Enjoy more So Good recipes by downloading our FREE So Good Cook Book.
Enjoy more So Good recipes by downloading our FREE So Good Cook Book.
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
Nutrition per serving
765 kJ
energy kj
3 g
protein
1 g
saturated fat
3 g
dietary fibre
35 g
carbohydrate
23 g
sugars
76 mg
sodium
Method
- 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.
- Add remaining almond milk and honey into the large saucepan.
- Bring mixture to the boil over medium heat, then reduce heat and simmer for 10 minutes or until tapioca is transparent.
- Set aside for 15 minutes to cool.
- 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.
- Divide rhubarb mixture evenly between 6 serving glasses. Top evenly with cooled tapioca.
- 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
Nutrition per serving
765 kJ
energy kj
3 g
protein
1 g
saturated fat
3 g
dietary fibre
35 g
carbohydrate
23 g
sugars
76 mg
sodium
- 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.
- Add remaining almond milk and honey into the large saucepan.
- Bring mixture to the boil over medium heat, then reduce heat and simmer for 10 minutes or until tapioca is transparent.
- Set aside for 15 minutes to cool.
- 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.
- Divide rhubarb mixture evenly between 6 serving glasses. Top evenly with cooled tapioca.