Strawberry-Rhubarb Compote With Matzo Streusel Topping-Passover
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
For compote
- 295.73 ml sugar
- 44.37 ml potato starch
- 907.18 g strawberries, trimmed and halved (4 pints)
- 680.38 g rhubarb, stalks cut crosswise into 1/2-inch slices (4 cups)
- 9.85 ml fresh lemon juice
- 4.92 ml finely grated fresh lemon zest
-
For streusel topping
- 295.73 ml matzo cake meal (can substitute 1/2 cup with ground almonds)
- 157.80 ml packed light brown sugar
- 59.14 ml potato starch
- 2.46 ml cinnamon
- 1.23 ml salt
- 147.89 ml unsalted butter (1 1/4 sticks) or 147.89 ml margarine, cut into pieces and softened (1 1/4 sticks)
directions
- 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.
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