Strawberry Tapioca Recipes

FAVORITE STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
• Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

STRAWBERRY TAPIOCA

Steps:

• 1. Puree the strawberries in a food processor bowl with 1/2 cup of the sugar or place the berries and sugar in a bowl and use a potato masher to crush; set aside.
• 2. In a large saucepan, combine the boiling water, tapioca, and salt; allow mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clear. 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 small bowls, garnish with whipped cream and fresh mint leaves.

STRAWBERRY TAPIOCA PUDDING PARFAITS

Steps:

• Beat egg and milk in medium saucepan with wire whisk until well blended. Add tapioca and sugar; mix well. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. (Pudding will thicken as it cools.) Remove from heat. Stir in vanilla. Pour into medium bowl. Place piece of plastic wrap directly on surface of pudding.
• Refrigerate 1 hour or until cooled. Gently stir in whipped topping. Layer tapioca mixture alternately with the strawberries in eight parfait glasses. Serve immediately. Or, cover and refrigerate until ready to serve.

NORWEGIAN STRAWBERRY TAPIOCA DESSERT

Steps:

• Cook tapioca and water on very low heat until thick and clear.
• Add jello and sugar and stir until dissolved.
• Add frozen berries. Chill in refrigerator.
• When mixture is cool and thick, add whipped cream, if desired.

STRAWBERRY TAPIOCA SALAD

Steps:

• Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
• Chill until thickened.
• Fold in whipped topping & strawberries.
• Pour into a 9x12" dish & refrigerate until firm.
• Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
• It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.

STRAWBERRY TAPIOCA SALAD

Steps:

• Boil 4 cups of water, and add tapioca - cook until the tapioca is clear. take off of the heat and add 1 small box of strawberry jello and 1/2 cup of sugar. Let set and congeal at room temperature. When cooled, stir in strawberries and cool whip. Place in fridge and let set up.