Rhubarb Grits with Rose Water

1. rinse the rhubarb, clean and peel if necessary. Cut the stalks in half lengthwise, cut into 1 cm pieces and combine with wine, orange juice and zest, sugar and vanilla sugar in a saucepan. Fold in tapioca and let the whole thing bubble up leisurely. Make at medium temperature for 10 minutes, then swell at very moderate temperature for 15 minutes with the lid closed, until the tapioca is glazed.

Divide the grits evenly among plates and bring to the table while still warm or possibly room-warm. Drizzle each unit with rose water and at the table pour a little cold milk or possibly semi-solid whipped cream.

Tip : Tapioca is a starchy, liquid-binding food made from cassava, spherical and also known as pearl sago.

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