The remainder of Jane's rhubarb gift went into this simple dessert - stewed rhubarb interspersed with a coconut sago pudding. It's another recipe I've held onto for more than a decade, this time from Cook (almost) Anything, and I'm glad it's finally having its moment.
Since it was a hot weekend, I made this a couple of hours in advance and popped it into the fridge to chill. That really sets up the sago! I'm going to enjoy remaking this dessert in cooler weather, when I can serve it warm with a more custardy texture.
Both the rhubarb and the sago are cooked with generous quantities of sugar and the overall effect is very sweet. I'll consider reducing the sugar in the sago component in future batches, to create a stronger flavour contrast. The sweet sago could also work well with tangy fresh fruit, like pineapple. I've got a lot of leftover seed tapioca to figure out my favourite combinations!
Rhubarb & coconut sago
(a recipe from Cook (almost) Anything)
1 cup caster sugar
1/2 cup water
1/2 cup sago/seed tapioca
1 cup coconut cream
1 1/2 cups water (I used 2 cups)
1/2 cup caster sugar
Slice the rhubarb into 1-inch lengths. Place them in a medium-sized saucepan with the sugar and water. Set them over medium heat, stirring often, until the rhubarb collapses.
In a separate, medium-large saucepan, stir together all of the coconut sago ingredients and set them over medium heat. Stir the pudding regularly as it cooks and avoid letting it boil! The sago is ready when the sago pearls are clear, and their starch has thickened the coconut cream.
Spoon the rhubarb and the sago into glasses in layers. It can be served warm or cold, though note that the sago tends to set into a gel in the fridge.