Serves 6

• 3/4 cup (150g) tapioca or sago
• 1 bunch rhubarb, stems cut into 6cm pieces
• 1/3 cup (75g) caster sugar, plus 2 tbs extra for rhubarb
• 300mL Vitasoy Ricemilk
• 200mL light thickened cream
• 1 vanilla bean, split, seeds scraped
• 4 organic egg yolks

Step 1 Place tapioca in a bowl with 300mL water and set aside for 30 minutes. Preheat oven to 180°C and line a baking tray.

Step 2 Spread rhubarb on baking tray, sprinkle with the 2 tbs sugar and bake for 20 minutes, or until soft but still in shape.

Step 3 Rinse tapioca well. Combine Vitasoy Ricemilk, cream and vanilla in a saucepan and bring to the boil. Add tapioca and reduce heat slightly to medium. Cook for 15 minutes or until tapioca is soft and transparent.

Step 4 Whisk egg yolks and sugar together until creamy, then add to the tapioca and stir for 5 minutes over low heat. Cool, then serve at room temperature with the baked rhubarb or other seasonal fruit.

NUTRITIONAL ANALYSIS Per serve: Energy 1142kj; Protein 3.7g; Total Fat 11g of which Saturated Fat 5.8g; Carbohydrates 41.5g; Calcium 117mg