Recipe by blucoat
This is a delicious and easy Pesach dessert from "Gourmet Magazine" (April 2004). If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour. You could substitute other fruits (like berries) but be sure to reduce the sugar accordingly. It's excellent served cold!
- 1 1⁄4 cups sugar
- 3 tablespoons potato starch
- 2 lbs strawberries, trimmed and halved (4 pints)
- 1 1⁄2 lbs rhubarb, stalks cut crosswise into 1/2-inch slices (4 cups)
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated fresh lemon zest
For streusel topping
- 1 1⁄4 cups matzo cake meal (can substitute 1/2 cup with ground almonds)
- 2⁄3 cup packed light brown sugar
- 1⁄4 cup potato starch
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 10 tablespoons unsalted butter (1 1/4 sticks) or 10 tablespoons margarine, cut into pieces and softened (1 1/4 sticks)
Directions See How It's Made
- Put oven rack in middle position and preheat oven to 425°F.
- Prepare compote: Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13x9x2-inch) baking dish.
- Make topping and bake: Whisk together matzo cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 30 to 40 minutes. Cool to warm on a rack before serving.