Recipe by Rivky Kleiman

Strawberry Rhubarb Bake with Streusel Topping

Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten
50 Minutes
Diets

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

Strawberry Rhubarb Bake with Streusel Topping

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