Lunchbreak: Girl and the Goat chef Matthew Rice makes horchata tapioca

Girl & the Goat
809 W. Randolph
Chicago
www.girlandthegoat.com

Little Goat
820 W. Randolph
Chicago
www.littlegoatchicago.com

Horchata Tapioca

Ingredients:
3 cups heavy cream
1/2 cup milk
3/4 cup sugar
1 vanilla bean, scraped
1/2 tsp ground cinnamon
2 sheets gelation (bloomed in cold water)
1 cup cooked tapioca pearls

Directions:
Bring the cream, milk, sugar, vanilla bean, and cinnamon to a simmer. Whisk in the gelatin and tapioca pearls.  Chill slightly over ice and transfer to an airtight container and chill until set.

Poached Rhubarb

2 cups diced rhubarb
2 cups sugar
1 cup freshly squeezed lemon juice
1/2 cup dried hibiscus flowers

Combine sugar, lemon juice, and hibiscus flowers in a sauce pot. Bring to a simmer and cook until the liquid is vibrant pink. Strain out and discard the flowers. With the heat on low, gently poach the rhubarb until slightly tender. Chill before using.

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