STRAWBERRY RHUBARB COMPOTE

By BobD

Ingredients

• SERVES 8
• STRAWBERRY RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING
• If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour.
• FOR COMPOTE
• 1 1/4 cups sugar
• 3 tablespoons potato starch
• 2 lb strawberries (4 pints), trimmed and halved (6 cups)
• 1 1/2 lb rhubarb stalks, cut crosswise into 1/2-inch slices (4 cups)
• 2 teaspoons fresh lemon juice
• 1 teaspoon finely grated fresh lemon zest
• FOR STREUSEL TOPPING
• 1 1/4 cups matzo cake meal
• 2/3 cup packed light brown sugar
• 1/4 cup potato starch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter or margarine, cut into pieces and softened

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Put oven rack in middle position and preheat oven to 425F.

PREPARE COMPOTE:

Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13- by 9- by 2-inch) baking dish.

MAKE TOPPING AND BAKE:

Whisk together matzo cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 40 to 45 minutes. Cool to warm on a rack before serving.