Ravneet Gill’s recipe for tapioca pudding with roast rhubarb | The sweet spot

A novel twist on rhubarb and custard

I’ve converted many people to tapioca with this recipe, so if you are a sceptic, I urge you to close your eyes and give it a try. This pudding is nothing like the frogspawn texture you might remember or the sticky, unpleasant mouthful you might expect. Rather, it’s a delicate, beautiful dessert with pearls swimming in silky custard, perfectly contrasted with sharp, sweet and tangy roast rhubarb.