Makes: 8 servings
I am amazed by the number of people who have never cooked rhubarb. It's a shame because it is so tasty and easy to prepare. When buying rhubarb, look for bright red stalks because they are sweeter. They don't even need to be peeled, just sliced. Or, if you prefer, you can always substitute frozen rhubarb. This homespun dessert is a beautiful balance of sweet and tart fruit, blanketed with a chewy macaroon topping.
Prep Time: 10 minutes
Bake Time: 40 to 45 minutes
Cool Time: 30 minutes
Advance Prep: Crisp may be baked up to 8 hours before serving.
2 cups fresh or frozen rhubarb (about 12 ounces);
if fresh, trim ends and slice into 1/2 inch pieces;
if frozen, do not defrost
1 cup (1/2 pint) fresh or frozen raspberries, not defrosted
2 cups (about 10 ounces) fresh strawberries,
cored and halved or quartered, if large
1-1/2 cups sugar
3 tablespoons packed potato starch
Regular or nondairy whipped cream or ice cream, for serving (optional)
3/4 cup matzah meal
20 soft coconut or almond macaroons,
crumbled with fingers (about 1 cup packed)
4 tablespoons nondairy or regular margarine or butter, melted
Place oven rack in center of oven and preheat to 350 degrees F. Grease or spray with a nonstick spray a 9 inch square baking dish.
To Make Filling:
In a medium bowl, gently stir together rhubarb, raspberries, strawberries, sugar and potato starch. Let sit while preparing topping.
To Make Topping:
In a medium bowl, stir together matzah meal, macaroons, and melted margarine. Stir fruit to distribute potato starch and sugar, and pour into prepared baking dish. Sprinkle topping over fruit.
Bake for 40 to 45 minutes, or until fruit is tender when pierced with a toothpick and sauce is thick and bubbling. Cool at least 30 minutes before serving. (Crisp may be baked up to 8 hours before serving. Serve warm or at room temperature.) If desired, serve with ice cream or whipped cream.
Fast & Festive Meals For The Jewish Holidays
By Marlene Sorosky
William Morrow & Company
Publication date: September 1997
Recipe Reprinted by permission.
This page created March 1999
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