Jasmine tea sago with rhubarb

Sago pudding is a very traditional dessert and you need to ensure the sago pearls are cooked properly so that they're lovely, bouncy and translucent. Here they're infused in jasmine tea and combined with stewed rhubarb. The Chefs' Line

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 400 g trimmed rhubarb, thinly sliced
• 2 tbsp caster sugar 
• 2 tbsp cream
• 2 tbsp coconut cream
• 50 g sago
• Shredded pomelo segments and edible flowers, to serve
  

Jasmine syrup

• 150 g yellow rock sugar 
• 3 tbsp jasmine tea 

Instructions

To make the jasmine syrup, place the rock sugar and 150 ml water in a saucepan over medium heat and simmer until the sugar has dissolved. Add the jasmine tea, remove from the heat, cover and stand for 5 minutes. Strain the tea, discard the leaves, then refrigerate until cold. 

Place the rhubarb and sugar in a saucepan and combine well. Set aside to marinate for 20 minutes. Place the pan over medium heat and cook for 10 minutes or until soft. 

Combine the cream and coconut cream in a small jug and refrigerate until ready to serve. 

Meanwhile, bring 1-litre water to the boil in a saucepan. Add the sago and boil for 6 minutes, stirring regularly. Remove from the heat, cover with a lid and stand for 10 minutes or until the white dots disappear.   

Once the sago is ready, strain and rinse under cold water, then divide among serving bowls. Pour over the jasmine syrup, then top with the rhubarb, pomelo and edible flowers. Serve immediately, with the coconut cream on the side. 

This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more! 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.