STRAWBERRY-RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING-PASSOVER
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!
Provided by blucoat
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 403.7, Fat 14.9, SaturatedFat 9.2, Cholesterol 38.2, Sodium 91.2, Carbohydrate 69.2, Fiber 4.4, Sugar 55.5, Protein 2.3
STRAWBERRY RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING
A kosher for Passover strawberry rhubarb dessert with streusel topping.
Categories Fruit Dessert Bake Passover Quick & Easy Strawberry Spring Kosher Rhubarb Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- 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 (13- by 9- by 2-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, 40 to 45 minutes. Cool to warm on a rack before serving.
STRAWBERRY RHUBARB COMPOTE
Sweet & summery compote to pour on your breakfast, yogurt, or mix into your favorite cocktail!
Provided by sageandsound
Time 1h
Yield Serves 8
Number Of Ingredients 6
Steps:
- Pre-heat burner to medium high heat.
- Combine all the ingredients in a small pot on medium high heat. Allow to boil for about 4-5 minutes, then bring to a simmer.
- Allow to simmer for about 20 minutes on medium to low heat, stirring occasionally. Compote will be done when strawberries are completely soft and broken down, and the rhubarb is mostly broken down and slightly transparent.
- Let cool for about 10 minutes.
- Pour over greek yogurt, cereal, pancakes, or anything your heart desires! Refrigerate the remainder of the compote.
STRAWBERRY-RHUBARB COMPOTE
Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
- Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g
STRAWBERRY RHUBARB COMPOTE
This quick compote will be a hit for your family. I love to add it to ice cream.-Fay Bellgardt, Montrose, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.
Nutrition Facts :
STRAWBERRY RHUBARB STREUSEL PIE
This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.
Provided by Shar-on
Categories Pie
Time 1h20m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Combine fruit, sugar, flour and lemon juice and stir well.
- Turn into pie shell.
- To make topping; combine dry ingredients and cut in margarine until crumbly.
- Sprinkle over rhubarb mixture.
- Bake at 375 degF for about 50 minutes.
- Cut into 8 wedges.
RHUBARB-STRAWBERRY COMPOTE
Rhubarb and strawberries are a classic combination. Only the rhubarb is cooked, the strawberries are mixed in raw. I like to serve this compote with chocolate ice cream or over waffles.
Provided by Marianne
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
- Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 46.3 g, Fat 0.6 g, Fiber 4.2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 6 mg, Sugar 35.5 g
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