Best Strawberry Rhubarb Compote With Matzo Streusel Topping Passover Recipes

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STRAWBERRY RHUBARB COMPOTE



Strawberry Rhubarb Compote image

Quick and easy fruit compote to serve over ice cream, frozen yogurt, or cake. It is also good used in a trifle or make individual desserts in a wide-mouth wine glass; cut pieces of pound cake or angel cake, add some sauce, scoop of ice cream and more sauce on top. Add a dollop of whipped cream and some crushed nuts on top to make it decadent. From a magazine clipping a long time ago.

Provided by foodtvfan

Categories     Dessert

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

1/2 cup granulated sugar
1 teaspoon orange rind, grated
1/4 cup orange juice
3 cups rhubarb, chopped
1 cup strawberry, hulled and sliced

Steps:

  • In large saucepan, bring sugar, orange rind and orange juice to a simmer.
  • Add rhubarb; simmer gently until tender, about 15 minutes.
  • Stir in strawberries.

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE



Cheese Blintzes With Strawberry-Rhubarb Compote image

Make and share this Cheese Blintzes With Strawberry-Rhubarb Compote recipe from Food.com.

Provided by 2Bleu

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

2 eggs, beaten
1 cup 2% low-fat milk
1 cup all-purpose flour
2 tablespoons Grand Marnier (orange flavored liquor)
cooking spray
6 ounces low-fat ricotta cheese
6 ounces mascarpone cheese
1 teaspoon sugar
3/4 teaspoon vanilla extract (or orange liquor)
1 teaspoon lemon zest
1/4 teaspoon salt
6 cups rhubarb, cut into 1-inch pieces
3 cups strawberries, cut in half lengthwise
3 tablespoons flour
2 cups sugar
1 tablespoon lemon juice
1/2 cup light sour cream, for garnish

Steps:

  • BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
  • Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary.
  • Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
  • When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
  • FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
  • ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
  • Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
  • Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
  • COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
  • Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
  • TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
  • In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
  • TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.

Nutrition Facts : Calories 511.4, Fat 7.4, SaturatedFat 3.8, Cholesterol 80.8, Sodium 195.6, Carbohydrate 102.5, Fiber 4.3, Sugar 74.6, Protein 11.5

STRAWBERRY-RHUBARB COMPOTE



Strawberry-Rhubarb Compote image

Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.

Provided by France C

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 4

2 cups chopped fresh strawberries
2 cups chopped rhubarb
⅓ cup brown sugar
⅛ teaspoon salt

Steps:

  • Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
  • Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g

STRAWBERRY-RHUBARB COMPOTE



Strawberry-Rhubarb Compote image

Serve with my Recipe #58721. Any remaining compote would be wonderful served for breakfast or dessert with a spoonful of yogurt or creme fraiche. From Bon Appetit.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 5 cups

Number Of Ingredients 6

2 lbs strawberries, halved if large
1 lb rhubarb, cut into 3/4 ", pieces
3/4 cup sugar
3 tablespoons crystallized ginger, minced
1 tablespoon fresh lime juice
3/4 teaspoon lime zest

Steps:

  • Place 1 1/2 pounds strawberries and rhubarb in medium pot.
  • Mix in sugar, ginger, lime juice, and peel.
  • Cook over high heat until sugar dissolves, stirring often.
  • Boil 4 minutes, stirring often.
  • Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
  • Remove from heat.
  • Stir in remaining strawberries.
  • Cool.
  • Chill until cold at least 1 hour and up to 1 day.

Nutrition Facts : Calories 194.1, Fat 0.7, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 48.3, Fiber 5.3, Sugar 39.9, Protein 2

STRAWBERRY RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING



Strawberry Rhubarb Compote with Matzo Streusel Topping image

A kosher for Passover strawberry rhubarb dessert with streusel topping.

Categories     Fruit     Dessert     Bake     Passover     Quick & Easy     Strawberry     Spring     Kosher     Rhubarb     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

For compote
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
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

Steps:

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

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