Spring Fruit Tapioca
Mrs. Raymond Yutzy shared this Spring Fruit Tapioca recipe from her own kitchen notes, and it carries the kind of gentle practicality that shows up often in Amish cooking. She has made it for many years, especially when the rhubarb patch is producing well and there are extra stalks to use. The recipe is simple to prepare, yet it has a way of feeling special once it is cooled and ready to serve. The bright color from the jello and the soft texture of the tapioca make it a favorite for families who enjoy a light dessert that still feels homemade.
- Time: 35 min
- Servings: 8
Source: Amish Baskets
Ingredients
- c. water
- c. sugar
- c. rhubarb
- c. quick tapioca
- c. red jello of your choice
- salt