Strawberry Rhubarb Matzo Crumble
Serving Size / Yield
- 1 ¼ C Sugar
- 3 tbs Potato Starch
- 2 lb Strawberries, trimmed and halved
- 1 ½ lb Rhubarb Stalks, cut crosswise into ½-inch slices
- 2 tsp fresh Lemon Juice
- 1 tsp Lemon Zest, finely grated
- Streusel Topping:
- 1 ¼ C Matzo Cake Meal
- 2/3 C Light Brown Sugar, packed
- ¼ C Potato Starch
- ½ tsp Cinnamon
- ¼ tsp Salt
- 1 ¼ sticks Unsalted Kosher Butter or Margarine, softened and cubed
Begin this recipe for strawberry rhubarb matzo crumble by preheating your oven to 425 degrees. Make sure that you have a rack set in the middle of your oven.
Next, make your compote. Combine the sugar and potato starch in a large bowl, stirring to combine. Toss in the strawberries, rhubarb, lemon juice, and zest. Once well combined, transfer into an ungreased three-quart baking dish; set aside.
Finally, make your streusel topping. In a separate, clean bowl, whisk together the matzo cake meal, brown sugar, potato starch, cinnamon, and salt. Use your fingers to add the butter, massaging the softened pieces into the dry mixture. Do this until small clumps form and the mixture resembles a streusel. Pour this mixture over the compote in the prepared baking dish. Bake for 40 to 45 minutes or until the topping is golden brown and the middle is bubbling. Let cool slightly before serving. Shalom!