Name: Strawberry Rhubarb Compote with Matzo Streusel Topping
Yield: Makes 8 servings
Ingredients: 1 1/4 cups sugar; 3 tablespoons potato starch; 2 pounds strawberries (4 pints), trimmed and halved (6 cups); 1 1/2 pounds rhubarb stalks, cut crosswise into 1/2-inch slices (4 cups); 2 teaspoons fresh lemon juice; 1 teaspoon finely grated fresh lemon zest; 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

Strawberry rhubarb compote with matzo streusel topping in a baking dish with a serving on a separate plate.

Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi

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.

Recipe notes

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