This recipe comes from one of my all time favorite cookbooks, New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites.
Any other fruit, except apples, can be substituted for strawberries.
Strawberry Tapioca Pudding
Makes 8 generous servings
2 cups strawberries, washed and hulled
1 cup sugar
3 cups boiling water
1/2 cup quick cooking tapioca
1/4 tsp. salt
2 tsp. butter
1 tsp. fresh lemon juice
1/4 tsp. almond extract
1/8 tsp. red food coloring (optional)
Whipped cream and fresh mint leaves for garnish (optional)
1. Puree the strawberries in a food processor bowl with 1/2 cup of teh sugar or place the berries and sugar ina bowl and use a potato masher to crush; set aside.
2. In a large saucepan, combine the boiling water, tapioca, and salt; allow the mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clean. Stir in the remaining sugar and the butter.
3. Remove the pan from the heat and whisk in the lemon juice, almond extract, and food coloring. Then stir in the strawberries, mixing well. Chill for several hours, then serve in individual sauce dishes or compotes, garnished with whipped cream and fresh mint leaves.
Recipe courtesy of New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites.