Strawberry Rhubarb Compote with Matzah Streusel Topping

Strawberry Rhubarb Compote with Matzah Streusel Topping

Samuel Stolper and Katie Rae Mulvey

Food Editor's notes: My son and his girlfriend tested this prior to Pesach 2014 year and it was a big hit.  Strawberries and rhubarb make an awesome combination - sweet and tart together - and the streusel mellows the strenth of both.  It's a lip-smacking dessert for a seder or any meal, and was great in the pareve version we ate.

Filling:
1 1/4 cups sugar
3 Tbs potato starch
2 lbs strawberries, hulled and halved (approx. 6 cups)
1 1/2 lbs rhubarb, cut into 1/2-inch slices (approx. 4 cups)
2 tsp fresh lemon juice
1 tsp finely grated fresh lemon zest

Streusel Topping:
1 1/4 cups matzah cake meal
2/3 cup packed light brown sugar
1/4 cup potato starch
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 sticks (10 Tbs) unsalted butter or margarine, cut into small pieces

Preheat oven to 425 degrees and place rack in middle position.

Stir together sugar and potato starch.  Gently toss with strawberries, rhubarb, lemon juice, and zest.  Place mixture in an ungreased shallow 3-quart baking dish (13 x 9 x 2).

Whisk together the matzah cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl.  Blend in butter with 2 forks or your fingers until mixture forms small clumps.  Crumble streusel evenly over the compote.  Bake until the fruit is bubbling and topping golden, approximately 40 to 45 minutes.

Cool on a rack before serving.  This is best eaten slightly warm.

Serves approximately 8.

Samuel Stolper and Katie Rae Mulvey are foodies who live in Boston's North End.  They made their first seder last year and have contributed many delicious dishes to our family get-togethers.  Samuel is the Food Editor's son.  Whoopee!

Strawberry Rhubarb Compote with Matzah Streusel Topping
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