Recipe: Rhubarb Tapioca Pudding

I'd like to think that food can be delicious and not awful for you at the same time. But that's not to say that it has to be perfectly healthy for you either. More on that idea later! Let's get to the day's recipe:

Rhubarb Tapioca Pudding

This dish is so simple to make and yet very very delicate. They aren't joking about making sure not to overcooking the dish. The rhubarb will taste awful if it is too mushy and the pudding won't be a pudding if it is too crunchy.

The bitterness from the rhubarb works really well with the orange juice consistency. I used orange juice from squeezed oranges because usually anything in a carton has added sugar. Also I thought a good exchange of taste for the granulated sugar would be honey/molasses. So instead of the sugar I added 1/2 cup honey and a dash of molasses. It turned out perfectly.

Lastly I melted down some 85% cocoa chocolate and mixed it with Greek yogurt with some mint on top. The mint adds a nice color to the orange glow of the rhubarb and its the period on the end of this dish's sentence.

I also thought about using grapefruit juice as an alternative. As well as substituting the tapioca for chinese boba or possibly even adding red beans to the dish in some way.

Even a small serving is more than enough. It's not the healthiest thing in the world but it's worth the splurge! :)