Oven roasted rhubarb and coconut tapioca pudding.

Roasting rhubarb in the oven is very easy and it gives great results. Roasted rhubarb is tender and aromatic but not mushy as often happens during stewing.

1kg rhubarb
200-300g sugar
orange zest
knob of ginger, sliced
vanilla

The amount of sugar depends on the use, if you are going to use it on top of a cake, use less sugar.
Cut rhubarb into desired lengths or into thick slices. Scatter on a roasting tray and sprinkle the sugar on top. Let sit for about 20 minutes or until juices start to run. Now add all the other ingredients as well and roast in a 220C oven for 5 to 10 minutes.

about 600ml water or enough to fill two thirds of your saucepan
80g tapioca pearls
50g sugar
150ml double cream
150ml coconut cream
pinch of salt
500ml rhubarb, roasted or stewed

Divide rhubarb among four larger glasses or six smaller glasses, set aside.

Bring water to a simmer, add the tapioca (check the instructions on the package, some pearls require soaking), stirring with a spoon to prevent the pearls from sticking. Simmer for 15 minutes over medium heat until they look translucent, stirring occasionally. Drain and refresh in cold water.
In a saucepan melt the sugar with cream, coconut cream and salt. Add the pearls and simmer uncovered for about 5 minutes. Divide between glasses, cover and let cool.