Spring Fruit Tapioca
Category: Dessert | Cuisine: Amish
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.
Recipe by Scott
Prep
15 min
Cook
20 min
Total
35 min
Servings
8 servings
Ingredients
Instructions
- 1
Bring to a boil all except tapioca and jello.
- 2
Once it boils, add tapioca and cook until clear.
- 3
Remove from heat and add jello.
- 4
If you want to can this add more tapioca for it seems to stay too thin when canned, or use some Perma Flo instead of so much tapioca and it will hold its bright color better.
Mrs. Yutzy mentioned that this dish was often made in larger batches when relatives were expected, since it keeps well and can be served chilled from the icebox. She also noted that if someone wants to can it, a little extra tapioca or a bit of Perma Flo helps it hold its color and thickness. Recipes like this one are passed along quietly from one kitchen to another, and they remind us how a few simple ingredients can bring a pleasant touch to the table. Many readers enjoy trying these traditional dishes, and this one is a lovely example of the kind of everyday cooking that has been part of Amish homes for generations.
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