Ingredients
COMPOTE
- 1 pound medium rhubarb stalks without leaves, peeled and cut into 1/2-inch pieces
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
TAPIOCA
- 3 tablespoons quick-cooking tapioca
- 2 cups whole milk
- 2 large eggs, lightly beaten
- 5 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup crme frache
- 8 thin slices crystallized ginger, for garnish
Description
Food & Wine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter