Warm Tapioca with Rhubarb

Ingredients

• 0.1 teaspoon pepper black
• 0.3 cup half and half 
• 1 teaspoon juice of lemon fresh
• 0.5 pound rhubarb thinly sliced
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 0.7 cup .3 oz. of pearl tapioca ()
• 0.1 teaspoon vanilla 
• 8.3 cups water 

Equipment

• food processor
• bowl
• sauce pan
• sieve

Directions

1. Bring 8 cups water, salt, and 3 tablespoons sugar to a boil in a 3- to 4-quart heavy saucepan, then add tapioca in a stream, stirring constantly. Reduce heat and briskly simmer, uncovered, stirring occasionally, until tapioca is almost completely translucent, 35 to 50 minutes, depending on size of tapioca.
2. While tapioca is cooking, simmer 1 1/4 cups rhubarb, 1/3 cup sugar, pepper, a pinch of salt, and remaining 1/3 cup water in a 2-quart heavy saucepan, uncovered, stirring occasionally, until rhubarb is just tender, about 8 minutes. Purée in a food processor until smooth (use caution when blending hot liquids), then reserve 1/4 cup (to add to tapioca) and return remainder to saucepan. Stir in raw rhubarb and simmer, stirring occasionally, until tender, about 5 minutes. Stir in lemon juice, then transfer to a shallow bowl.
3. Drain tapioca in a sieve and transfer to cleaned 2-quart heavy saucepan. Stir in half-and-half, remaining 2 tablespoons sugar, vanilla, and reserved rhubarb purée and bring to a simmer, stirring occasionally until sugar is dissolved. Cool slightly, then divide among 4 dessert bowls and top with rhubarb.
4. Each serving contains about 248 calories and 2 grams fat.
5. Gourmet