Baked Strawberry and Rhubarb Dessert with Matzoh Topping
8 servings
30 minutes
Baked dessert of strawberries and rhubarb with a matzo topping is a refined blend of sweet and tart notes encased in a delicate crispy crust. Its roots trace back to European traditions where rhubarb has long been used in baking for its vibrant flavor. Strawberries add freshness and juiciness, while matzo provides an unexpected texture that makes the dessert airy and crumbly. It is served warm when the aroma of cinnamon and caramelized sugar fully unfolds. Perfect for cozy family tea times or festive dinners. The best companion is a spoonful of thick cream or vanilla ice cream that highlights the harmony of flavors. This dessert not only delights the palate but also evokes a pleasant sense of nostalgia for home baking.
1
Preheat the oven to 220 degrees.
2
In a bowl, mix sugar and 3 tablespoons of starch, then gently combine with halved strawberries, chopped rhubarb, lemon juice, and zest. Transfer the mixture to a fireproof rectangular dish.
- Sugar: 1.3 glass
- Potato starch: 0.3 glass
- Strawberry: 900 g
- Rhubarb stems: 700 g
- Lemon juice: 2 teaspoons
- Lemon zest: 1 teaspoon
3
In a bowl, mix ground matzo, brown sugar, cinnamon, and salt. Add diced butter and mix by hand until crumbly. Sprinkle the crumbs over the strawberry-rhubarb mixture and bake for about 40-45 minutes until golden brown. Cool to warm and serve.
- Matzo: 1.3 glass
- Brown sugar: 0.6 glass
- Ground cinnamon: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Butter: 10 tablespoons