Strawberry Rhubarb Compote With Matzo Streusel Topping Passover Food

STRAWBERRY-RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING-PASSOVER

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.

STRAWBERRY RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING

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

Steps:

• Place 1 1/2 pounds strawberries and rhubarb in medium pot.
• Mix in sugar, ginger, lime juice, and peel.
• Cook over high heat until sugar dissolves, stirring often.
• Boil 4 minutes, stirring often.
• Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
• Remove from heat.
• Stir in remaining strawberries.
• Cool.
• Chill until cold at least 1 hour and up to 1 day.

STRAWBERRY RHUBARB COMPOTE

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

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.