Raspberry Rhubarb Tapioca Pudding

Raspberry Rhubarb Tapioca Pudding (recipe adapted from Tartelette blog)

3 cups chopped rhubarb

1 cup raspberries

1/2 cup lemon juice

4 tbsp honey

2 cups small pearl tapioca (not instant)

5 cups milk

1/2 cup honey

2 tsp vanilla

pistachios for garnish

In a large saucepan, combine the raspberries, rhubarb and lemon juice and bring to a boil. Reduce heat to low, add honey, and stir briefly. Cover and let cook for about 10 min. Check and see if there is a lot of liquid left, if so, cook uncovered until very little liquid remains. Cool to room temperature and then divide equally into 12 jars or other vessels.

In another large saucepan, combine the tapioca, milk and honey over medium high heat. Bring to a boil then reduce heat to low and let cook until tapioca becomes translucent (30-40min). Add vanilla. Cool to room temperature and add to raspberry/rhubarb mixture and top with pistachios, if you'd like.