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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.
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)
3/4 cup Pesach crumbs
1/2 cup crushed lady fingers
1/4 cup Gefen Potato Starch
1/2 teaspoon Gefen Cinnamon
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
Preheat oven to 425 degrees Fahrenheit (220 degreed Celsius).
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.
Mix streusel ingredients together in a bowl or Ziploc bag and spread over the fruit mixture. Bake 40–45 minutes.
Photography: Hudi Greenburger Styling: Renee Muller
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