Name: Strawberry-Rhubarb Crisp
Ingredients: 1-1/4 cup sugar; 3 Tbsp potato starch; 2 lbs strawberries, trimmed and halved, fresh or frozen; 1-1/2 lbs rhubarb stalks, cut crosswise into 1/2-inch slices; 2 tsp fresh lemon juice; 1 tsp finely grated lemon zest; 1-1/4 cup matzo cake meal; 2/3 cup packed light brown sugar; 1/4 cup potato starch; 1/2 tsp cinnamon; 1/4 tsp salt; 10 Tbsp (1-1/4 sticks) softened unsalted margarine, cut into pieces

Strawberry-Rhubarb Crisp

Jewish Holidays

Author: Beverly

Print Recipe

Ingredients

Filling

1-1/4 cup sugar
3 Tbsp potato starch
2 lbs strawberries, trimmed and halved, fresh or frozen
1-1/2 lbs rhubarb stalks, cut crosswise into 1/2-inch slices
2 tsp fresh lemon juice
1 tsp finely grated lemon zest

Streusel Topping

1-1/4 cup matzo cake meal
2/3 cup packed light brown sugar
1/4 cup potato starch
1/2 tsp cinnamon
1/4 tsp salt
10 Tbsp (1-1/4 sticks) softened unsalted margarine, cut into pieces

Instructions

Put oven rack in middle position and preheat over to 425° F.
Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest.
Transfer mixture to an ungreased shallow 3-quart (13- by 9- by 2-inch) baking dish.
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, 40- 45 minutes.
Cool to warm on a rack before serving.

Notes

This crisp is best eaten the day it is made as the crunchy topping gets soggy in the refrigerator. For a real treat, serve it warm either by making it right before serving or by reheating it.

Attribution: Adapted from "Gourmet" recipe

Photo Attribution: Strawberry Rhubarb Crisp by Jessica Merz is licensed under CC BY-ND 2.0.