Strawberry Rhubarb Compote with Matzo Streusel Topping

Name: Strawberry Rhubarb Compote with Matzo Streusel Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons cinnamon; 2 teaspoons fresh lemon juice; 1 teaspoon finely grated fresh lemon zest; 158 milliliters packed light brown sugar; 296 milliliters matzo cake meal; 59 milliliters potato starch; 946 milliliters 1/2 pounds rhubarb stalks, cut crosswise into 1/2-inch slices; 0 teaspoons salt; 1 liters pounds strawberries (4 pints), trimmed and halved; 296 milliliters sugar; 10 Tbsps 1/4 sticks unsalted butter or margarine, cut into pieces and softened

Strawberry Rhubarb Compote with Matzo Streusel Topping might be just the sauce you are searching for. This recipe serves 8. One serving contains 468 calories, 4g of protein, and 15g of fat. If you have sugar, lemon juice, butter, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

Equipment you will use

Oven

Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest.

Ingredients you will need

Potato Starch

Strawberries

Lemon Juice

Rhubarb

Sugar

Transfer mixture to an ungreased shallow 3-quart (13- by 9- by 2-inch) baking dish.

Equipment you will use

Baking Pan

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.

Ingredients you will need

Potato Starch

Brown Sugar