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Raspberry Rhubarb Tapioca Puddings & Lemon Poppy Seed Muffins

Raspberry Rhubarb Tapioca Pudding With Poppy Seed Lemon Muffins

I got to say, social media and the way we interact is pretty phenomenal. And I mean that in all possible ways. I do love it. Being able to connect fast and furiously with people. Meeting new and interesting folks all the time. Being able to exchange links to pictures, recipes, news almost instantly. I like hearing my phone send me a little ring-a-ding "you got mail". Really I do!

Tapioca Puddings & Lemon Poppy Seed Muffins

Last week, I posted on Flickr a photo of tapioca puddings and lemon poppy seed muffins I was taking to our neighbors for dinner. I linked that to Twitter and then closed the computer and went next door. My phone in my pocket. Then my phone had a party. All by itself. It started ring-a-dinging with intensity. Tweets back and emails started coming in asking me to please share the recipes for the puddings and the muffins.

To tell you the truth I had not really planned on it but I had made more than enough to share with more friends. Here. One spoonful deep in that dessert, one whiff of lemon and poppy seed later and I was secretly giddy to have an opportunity to sample them again.


The Raspberry Rhubarb Tapioca Puddings are so good. Soothing. Little beads of tapioca rolling off your tongue. Smooth. Rhubarb and raspberries gently cooked until just barely soft. The distant scent of cherry blossom extract. The perfect crunch of lightly roasted pistachios.

And the muffins. Ah…gobbled up in a flash. Good thing I tend to cook and bake like my grandmother. Doubling a recipe, or more, is just a normal thing happening here. What can I say? I love to give and see the smile on someone’s face when they receive. The lovely part with these muffins is you can built upon the base any way your heart desires. Oranges, instead of lemons, nuts instead of poppy seeds, vanilla, rose, caramel…anything.

Raspberry Rhubarb Tapioca Pudding

Quite a few many events are shaping up for this Spring and Summer (actually up ’til January…ugh!) that have me jumping up and down with excitement! I will make sure to keep everyone updated on workshops or conferences.

Right now I must get the house and studio tidied up a bit since Taylor is coming tomorrow and staying a few days to shoot the promo video of my book "Plate To Pixel". I heard the book was officially shipping out next week! I am extremely nervous but glad we practiced a little a few months ago. Remember this? I can’t believe this is all happenings. Months of hard work just about to see the light!

Raspberry Rhubarb Tapioca Pudding With Poppy Seed Lemon Muffins

Another fun little tidbit that I forgot to post here: last month the printed issue of Elle Magazine published a feature "Cooking In Code" for which I was interviewed along with Heidi of 101 Cookbooks and Molly of Orangette as well as Eddie Gehman Kohan, Krista Garcia, Amanda Kludt. Extremely honored. Well, now the online version is live on the Elle magazine website. Click on any of our pretty mugs and you’ll be able to catch up on our interviews.

Ok…now I must really go clean the house for Taylor. I’ll try to post sneak peeks of the shoot with Taylor throughout the weekend. Should be fun!

Raspberry Rhubarb Tapioca Pudding

Raspberry Rhubarb Tapioca Pudding With Lemon Poppy Seed Muffins:

Serves 6

For the pudding:
1 cup chopped rhubarb
1 cup raspberries
1/4 cup lemon juice
2 tablespoons honey
1 cup small pearl tapioca (not instant)
2 cups milk
1/4 cup honey
1 teaspoon cherry blossom extract (or rose, or vanilla)
Toasted pistachios for garnish

In a large saucepan, combine the rhubarb, raspberries and lemon juice and bring to a boil. Reduce heat to low, to a simmer, add the honey and stir briefly. Cover the saucepan and let cook for about 10 minutes. Uncover and check the fruit. If there is a lot of liquid, cook a bit longer over low heat, uncovered until very little liquid remains at the bottom of the pan. Let cool to room temperature and then divide evenly among 6 ramekins or glasses.
In a separate and large saucepan, combine the tapioca, milk and honey over medium high heat. Bring to a boil then reduce the heat to low and let the mixture cook until the tapioca looks translucent (about 20-30 minutes). Let cool to room temperature and divide in between the ramekins or glasses with the raspberry/rhubarb mixture. Top with chopped pistachios.

For the lemon poppy seed muffins: (makes 12)
2 eggs
1/2 cup honey
1 cup yogurt
zest and juice of one large lemon
1/2 cup olive oil
2 tablespoon coconut oil (or melted butter)
1 cup millet flour
1/2 cup brown rice flour
1/2 cup potato flour
pinch of salt
1 tablespoon baking powder
1 tablespoon poppy seeds

Preheat the oven to 350F. Line the inside of 12 muffin cups with muffin liners and grease slightly with melted butter or cooking spray. Set aside.
In a large bowl, whisk the eggs and honey until smooth. Add the yogurt, lemon juice and zest, olive oil, coconut oil and whisk until combined. Add the millet, brown rice, and potato flour, salt, baking powder and poppy seeds. Whisk until fully incorporated. Divide evenly between the muffin liners and bake 15-20 minutes.

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kyleen April 21, 2011 um 4:30 am

Oh gosh, that pudding and those muffins look so mouth-watering… I love your photos; they're gorgeous. Can't wait until your book comes out!

DessertForTwo April 21, 2011 um 4:40 am

So gorgeous, as always!

You and Taylor have fun together. Whatever you two create together is always delightful 🙂

Shaina April 21, 2011 um 4:49 am

I can't wait to see the video, and I'll be watching for updates this weekend. Have fun, and I'm sure you'll do swimmingly.

Congratulations on everything, Helene. It is well deserved.

Georgia Pellegrini April 21, 2011 um 5:12 am

You had me at rhubarb, I just love the sour tang that it adds to desserts. Can't wait to see your book promo video!

Jaime {sophistimom} April 21, 2011 um 6:18 am

Love this post, Helene. Those tapioca pearls look so good, and I love how you layered them like parfaits.

Inspired, as always!

sulemaniche April 21, 2011 um 8:11 am

I love this post

Ruth April 21, 2011 um 8:15 am

These look amazing. It's bookmarked! And your photos are fab.

rahel April 21, 2011 um 8:23 am

Oh- how I love rhubarb! My mother always grew them in our garden. Here I can't find them…
But I will try the muffins instead.
Great pictures as always!

notyet100 April 21, 2011 um 9:58 am

i want to try both now,just to feel good,..

Y April 21, 2011 um 10:29 am

Looks so wonderful! Forget emailing.. I wish I could just pop over and snag me one of those muffins 🙂

Unknown April 21, 2011 um 10:40 am

ah już mam ochote na malinki, ale jeszcze nie ma gdzie ich kupić :):)
śliczne zdjęcia, naprawdę cudowne.
ahh aż mi ślinka leci :):)

Averie April 21, 2011 um 10:49 am

congrats on your Elle feature! Wow, that's awesome, you deserve it, how cool!

this recipe looks wonderful. Growing up our neighbors had tons of rhurbarb growing all summer…but my mom and the neighbor lady never made anything quite this amazing looking 🙂

A Plum By Any Other Name April 21, 2011 um 10:58 am

I'm still amazed by the powers of social media. Sounds like things have truly been taking off for you, which is lovely!

Your post couldn't be more perfect for a nice spring day: light, seasonal, and bright. I've recently become Millet's #1 fan, so I'm happy to see it made it in the recipe too.

d.liff @ yelleBELLYboo April 21, 2011 um 1:44 pm

How do you get your muffins so golden brown? They're beautiful!

jacqui April 21, 2011 um 3:03 pm

Oh, these sound so good! I don't think I've ever made tapioca pudding before, must try it soon!

Melissa April 21, 2011 um 4:18 pm

I am really excited about your book. Amazon tells me I should get it around the middle of next week!
I have never had rhubarb before but I think now is the time to try it before its out of season again.

Legume April 21, 2011 um 5:01 pm

Your photos make the cake look so delicious. Beautiful!

Vimitha Durai April 21, 2011 um 6:12 pm

Both the recipes look so very yum… Special credit to the creamy pudding

K Allrich April 21, 2011 um 7:01 pm

So lovely. I can imagine the flavors. And I can't wait to see your book! xox

Reka April 21, 2011 um 8:22 pm

I love tapioca puddings!!!!!!!!

Nicole April 21, 2011 um 8:41 pm

I just discovered your website and boy am I ever impressed! It's absolutely gorgeous.

I also just ordered your book!

Sips and Spoonfuls April 22, 2011 um 5:46 am

I've never tasted tapioca pearls before but seen it all over the blogosphere so maybe it's about time I did! I'm so looking forward to the video and book although mine will take a little longer to arrive 🙁 I remember your last video and those few seconds already taught me so much like cleaning the edges of the plate with buds! So I can only imagine the treasures I will find in your book.

Jessica April 22, 2011 um 6:44 am

That second photo is simply stunning Helene!

fel April 22, 2011 um 6:57 am

will it work if I change the milk into coconut milk? great recipe! can't wait to try :9

matilda April 22, 2011 um 7:46 am

Congrat for Elle! I saw the article and said "oh, I know that blog";D

Sarah April 22, 2011 um 1:57 pm

what an interesting way to cook tapioca!!! loved it!

Gen April 22, 2011 um 4:42 pm

Des photos à tomber comme toujours! Les couleurs sont superbes, et la rhubarbe hum!

Anonymous April 22, 2011 um 7:11 pm

This is so exciting! Two of my favourites together in a recipe! I can't wait to make the tapioca pudding and rhubarb recipe. Looks so good!

Patricia Scarpin April 23, 2011 um 9:20 pm

Absolutely beautiful, Helen. I love anything lemon and the muffins are crying out my name! Rhubarb is another favorite of mine, too.
That video is so beautiful, I cannot get enough of it. I retweeted it back then to my Brazilian followers and they were mesmerized by it!

Fortycloves April 25, 2011 um 12:34 am

I happen to love rhubarb but, even if I didn't, your photo of the rhubarb stalks would be enough to turn me onto a fan. Just gorgeous!

Amy | She Wears Many Hats April 25, 2011 um 2:44 am

Lovely as always Helene. Adore the light in these and I could really use one (or two) of these right now. Delicious combo!

eft therapy April 25, 2011 um 8:27 am

Wow! totally mouthwatering! A very good way to beat the heat! Absolutely wonderful

Shelby April 25, 2011 um 12:17 pm

Gorgeous Post Helene! I love rhubarb and I can't wait to give this recipe a try… Anticipating the delivery of your new book! Happy Easter!

RPKaye April 25, 2011 um 1:11 pm

I came across the Elle piece at the library Saturday – a happy surprise.

Looking forward to making these recipes.


Yue Jiang April 25, 2011 um 1:47 pm

With your gorgeous photos and recipes, i am sure you are ding-donged a lot all day. I already ordered your book from Amazon. Can't wait to receive it!

marla April 25, 2011 um 3:14 pm

I have not had rhubarb in years but certainly must change that! Can't wait to see your book – and the video shot by Taylor 🙂 Have a wonderful day.

terri April 25, 2011 um 9:33 pm

congratulations on everything! enjoy your success–you deserve it!

Anonymous April 26, 2011 um 8:59 am

Love this post, Hélène! Beautiful pictures too (as always!)
I've been waiting for your book for weeks, at it hasn't been released yet. I can't wait to get it!

Good luck!

Roberta Galea April 26, 2011 um 10:55 am

Absolutely stunning and loving the light in your photography.. So happy for your success.. you've well earned it 🙂

Helene April 26, 2011 um 12:53 pm the book is out everywhere online and in all the amazon. Thank you!

Trissa April 26, 2011 um 1:03 pm

Hi Helene – I rarely comment on your blog but always am a visitor. Just wanted you to know that I recently purchased your book on Amazon – and they just sent me an email saying that they just shipped it! Argh – only problem is that I am all the way in Australia! This is just one of those days when I WISH I lived in the US so I could get it sooner. Wishing you all the best with your book. I am sure if it is anything like your blog – it will be a hit!

Yoni April 26, 2011 um 6:46 pm

Hi Helene,

I first encountered your beautiful blog no more than a week ago and I've just took the Muffins out of the oven. Well – delicious (5 are already gone just by me). Though it seems like for some they could be sweeter – what would be the best way to go? Increase the honey? Add sugar? Use dates honey…

Helene April 26, 2011 um 7:10 pm

Yoni: increase the sweetener, whichever you like. We don't like too much in desserts especially with lemons but feel free to increase!

thetwicebitten April 26, 2011 um 7:45 pm

Lovely recipe. I adore rhubarb. In fact I think Im addicted to it. Anyone know of any rhubarb anonymous meetings?

The InTolerant Chef ™ April 27, 2011 um 11:24 am

I got a big bunch of organic rhubarb at the markets today, how handy!

pierre April 27, 2011 um 6:37 pm

rhubarb I just love it !!!Thanks for the sharing !!pierre de Paris

milliestar April 27, 2011 um 11:35 pm

I can't thank you enough for your beautiful blog and all the effort you have put into creating the visual feast that is your beautiful new book. I am FINALLY emerging from a 10 year battle with Anorexia and I discovered your blog a few weeks ago. Words can't describe how instrumental it has been in helping me to gain back an appreciation of food and the joy it adds to our lives. Even in my darkest moments perusing your blog has helped me to see the light. You are helping me realise that I deserve a life full of love and laughter, not an anorexic "half life" full of deprivation and misery.

You might find it hard to believe that your blog can have such a profound effect on someone half a world away in little New Zealand….but believe me it's true and I feel so strongly about it that I simply had to write and express my gratitude.

I would dearly love to win a copy of your cookbook and the gorgeous plates. They would serve as the most wonderful reminder of my recovery milestone.

Millie x

La Cuisine d'Helene April 29, 2011 um 2:23 am

Congrats for your nomination. Just voted for you.

Unknown April 29, 2011 um 8:30 pm

That looks so delicious.

EFT Videos May 5, 2011 um 12:58 am

I'm just so delighted that I came upon your blog. I would relish this recipe as I love berries and in a Rhubarb! Yum!

Anxiety Self Help May 5, 2011 um 1:00 am

Strawberries.. raspberries.. berries and berries… wonderful! Delicious! Great recipe.

bribriMX May 6, 2011 um 9:54 am

comme à chaque fois toujours aussi appétisants ces magnfiques photos…
ne serait-ce pas possible d'avoir la recette en français, pour ces jolies verrines et pour le gateau au choco ?

Shesjetlagd May 11, 2011 um 10:21 pm

I made this beautiful, Spring dessert with soy milk and it turned out beautifully! I absolutely Love rhubarb and this makes for a perfect combination of tart and sweet/creamy!
Thank you!!

Unknown May 17, 2011 um 1:39 pm

OMG. That is my idea of HEAVEN !! Can't wait to try your recipes. xx

Caroline June 11, 2011 um 5:33 pm

Hi Helene, I'd really like to make the poppy seed muffins but I want to use all purpose flour. Do I just use 2 cups total to sub the 3 different flours in the recipe? Thanks!!

Helene June 11, 2011 um 5:49 pm

Caroline: yes, that's correct. I would sift it after measuring too.

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