To make the pudding:

Combine tapioca, sugar, milk and eggs in a saucepan. Let stand 5 minutes. Cook over moderate heat, stirring constantly, until mixture comes to a rolling boil.

Immediately remove from heat, transfer to a bowl and stir in vanilla extract.Let cool without stirring, then cover and chill. Pudding will thicken as it cools.

To make the sauce:

Hull and quarter strawberries. In a saucepan, combine strawberries, rhubarb, 6 tablespoons sugar and orange juice. Bring to a simmer over moderate heat, stirring to dissolve sugar.

Cover, adjust heat to maintain a gentle simmer and cook until fruit softens and forms a sauce, about 10 minutes. Watch carefully to make sure mixture doesn’t boil up and spill over the pan. Uncover, stir well, then taste. Add up to 2 tablespoons more sugar if necessary, then transfer to a bowl to cool.

Cover and refrigerate until cold.

To serve, put a generous tablespoon of strawberry-rhubarb sauce in each of 6 balloon wineglasses or compote dishes. Top with ½ cup tapioca.