Rhubarb triffle

Ingredients

• 500 ml Low-fat coconut milk
• 200 g Tapioca pearl
• 1 tsp Vanilla pods, ground
• 200 g Rhubarb, raw, cut into cubes
• 1 tbsp Maple syrup

Method

1. In a medium saucepan, let the tapioca pearls sit in the coconut milk for about 10-15 minutes.
2. Place the saucepan over low heat and and warm the coconut milk until it is just beginning to simmer.
3. Meanwile add the vanilla pod.
4. Cook for about 30 minutes, or until the tapioca is translucent and the pudding is thick.
5. Set aside.
6. In skillet cook the rhubarb with the maply syrup until become compote consistency.
7. In separate jars place the compote to the bottom, than pour with the tapioca.
8. Set aside for about 10-05 minutes.
9. Enjoy!
10. If you like, you can use a little granola as garnish.