Tapioca Pudding with Rhubarb Compote

Tapioca Pudding (adapted from Bob's Red Mill)
2/3 c small pearl tapioca
3/4 c water
2+1/4 c milk
1/4 tsp salt
1/2 tsp vanilla bean paste (or 1 vanilla bean scraped), optional
2 eggs, separated
1/2 c sugar
1/2 tsp vanilla extract

1. Soak the tapioca balls in water in a medium saucepan for 30 minutes.
2. Combine milk, salt, beaten yolks and vanilla bean paste.
3. After 30 minutes, add the milk mixture to the tapioca and stir over medium heat until boiling.
4. Simmer uncovered over low heat 10 - 15 minutes, stirring frequently.
5. In a separate large bowl, beat the egg whites with the sugar until soft peaks form. Set aside.
6. When after 10 - 15 minutes, fold 3/4 c of the tapioca mixture into the egg whites.
7. Add the egg whites mixture to the saucepan and fold to combine. Cook for 3 minutes over low heat.
8. Cool for 15 minutes and add the vanilla extract.
   Note: I added the vanilla paste for looks and the vanilla extract for extra punch.