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Recipe by Rivky Kleiman

Strawberry Rhubarb Bake with Streusel Topping

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Strawberry Rhubarb Bake with Streusel Topping
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten
50 Minutes
Diets
- Vegetarian

If it’s a sweet side you seek, look no further. This dish is a perfect combination of tart and sweet. For a fruity finish to your meal, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

Fruit Base

  • 1 and 1/4 cups sugar

  • 3 tablespoons Gefen Potato Starch

  • 2 pounds (900 grams) fresh or frozen strawberries, trimmed and halved

  • 1 and 1/2 pounds (680 grams) rhubarb, sliced in 1/2-inch (4-centimeter) strips

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon lemon zest (optional)

Streusel Topping

  • 1/4 teaspoon salt

  • 10 tablespoons (1 and 1/4 sticks) margarine (use soy-free, if needed), cut in pieces and softened or 8 tablespoons oil

Directions

Assemble and Bake

1.

Preheat oven to 425 degrees Fahrenheit (220 degreed Celsius).

2.

In a large bowl, stir sugar and potato starch. Gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to a 9- x 13-inch (20- x 30-centimeter) baking pan or oven-to-tableware dish.

3.

Mix streusel ingredients together in a bowl or Ziploc bag and spread over the fruit mixture. Bake 40–45 minutes.

Credits

Photography: Hudi Greenburger Styling: Renee Muller

Recipe tags

fruity kugel Pesach pesach desserts pesach side dish quick and easy pesach desserts rhubarb strawberry super easy sweet and tangy sweet side
Strawberry Rhubarb Bake with Streusel Topping

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