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Rhubarb and sago cups

Serves: 6
Prep: 10
Cook: 15

    Rhubarb and sago cups are a refreshing treat that are also high in fibre. Sweet strawberries and tart rhubarb combine perfectly in this sophisticated superfood packed dessert. 

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    • ½ cup seed tapioca (sago)
    • 1 litre So Good Almond milk Unsweetened
    • 2 tablespoons honey
    • 2 bunches rhubarb, washed & cut into 2cm pieces
    • ½ cup water
    • 3 tablespoons honey
    • 250g punnet strawberries, hulled & halved


    1. Place tapioca and 1 ½ cup of So Good Almond milk Unsweetened in a large saucepan. Set aside to soak for 4 hours or overnight.
    2. Add remaining almond milk and honey into the large saucepan.
    3. Bring mixture to the boil over medium heat, then reduce heat and simmer for 10 minutes or until tapioca is transparent. 
    4. Set aside for 15 minutes to cool.
    5. Combine rhubarb, water and honey in a saucepan. Bring mixture to boil then reduce heat and simmer for 10 minutes. Add strawberries and simmer a further 5 minutes or until fruit is soft and tender. Cool.
    6. Divide rhubarb mixture evenly between 6 serving glasses. Top evenly with cooled tapioca.

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