Pour cold water over the tapioca pearls to cover generously, and soak according to package instructions. Preheat the oven to 160°C. Drain the tapioca in a colander and transfer to a large saucepan.

Tapioca pudding is transformed into a lovely comforting Suhoor breakfast with rose-flavoured rhubarb and pistachios. This eats well warm or cold. Preheat the oven to 200C/180C Fan/Gas 6.