Strawberry-Rhubarb Compote With Matzo Streusel Topping-Passover

• For compote
• 1 1/4 cups sugar
• 3 tablespoons potato starch
• 2 lbs strawberries, trimmed and halved (4 pints)
• 1 1/2 lbs 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 (can substitute 1/2 cup with ground almonds)
• 2/3 cup packed light brown sugar
• 1/4 cup potato starch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter (1 1/4 sticks) or 10 tablespoons margarine, cut into pieces and softened (1 1/4 sticks)

1. Put oven rack in middle position and preheat oven to 425u0b0F.
2. 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 (13x9x2-inch) baking dish.
3. 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, 30 to 40 minutes. Cool to warm on a rack before serving.

sugar, potato starch, strawberries, rhubarb, lemon juice, lemon zest, matzo cake, brown sugar, potato starch, cinnamon, salt, unsalted butter

Taken from www.food.com/recipe/strawberry-rhubarb-compote-with-matzo-streusel-topping-passover-361512 (may not work)