![]() The truth is, I used to hate the stuff, but like many foods, it’s grown on me over the years and now I actually like it! My husband is a huge fan (hence this birthday cake!) and my kids have hopped on the marzipan train too (which is why I came up with these). The smell of marzipan transports me to the kosher-for-Passover bakery aisle, with rainbow cake, leaf cookies and all sorts of gluten-free treats that smell of almond extract. but I compensated w/ another cup or so of strawberries and it still turned out great.This right here has been on my mind since forever. An apple crisp with marzipan just seems like the perfect combo, so I finally decided to make it gluten free! of rhubarb, only had 2 c.(3 stalks) instead of the called-for 4 c. I followed the advice of a previous reviewer and cooked it for only about 30-35 mins. This was a fabulous dessert - made even better by pretty simple preparation. ![]() This was the hit of my Passover meal - absolutely perfect, not too sweet or too tart - a hit, and easy to make! Plus, it doesn't taste like a passover dish. One for the seder, and one to have during the week. This was great - I made two during Passover. The compote was fantastic, but if you cannot find or do not want to purchase Matzo or potato starch for just this dish, Martha Stewart's streusel topping works great. I would lower the temperature to 375 and bake until the crumbs are golden. The recipe is easy and delicious but the temperature was way too high for baking the crisp - within 1/2 hour, the crumbs were beginning to singe. Two bonuses - very easy to make and did not taste like a Passover dish. Either way, I will definitely make it again. The mixture was a bit too sweet for me, but everyone else thought it was perfect. I made it with just strawberries, as I am not a big rhubarb fan. This was a big hit at our Seders this year. In response to those that thought it too sweet, it's probably due to reducing the rhubarb - with all the sour in the rhubarb it needs the berries and the sugar to cut it. I did reduce cooking time to 30 minutes and it was not runny and the crisp was pretty brown. I made this to rave reviews, amongst those celebrating Passover and those not. I used frozen rhubarb, which was easier and worked great. This year, I didn't even look for rhubarb.Īn enormous hit, two years in a row for Pesach. I substituted peaches, thinking they might add a bit of tang without getting too sweet. The first time I made this I went to four grocery stores before I gave up trying to find rhubarb (including the frozen stuff). While it would be even better with premium vanilla ice cream, at Passover, beggers can't be choosers. Thought it was mah-velous! Tart and sweet and bursting with flavor. Other than halving the recipe (fits beautifully in a 9" pyrex pie plate), I made it exactly as printed. Looks delish! to consider for kosher people that strawberries are not eaten by all many kosher people due to infestation of worms. Other than firm rhubarb and an overbrowned crust, it tasted delish and was a hit at our seder. Even when the dish was bubbling, my rhubarb was still far too firm and who likes crunchy rhubarb? Another here recommended lowering the heat to 375 or even 350. I had to scrape off the top layer and then cover the dish with foil to continue baking. I followed the recipe exactly and found that the crumb topping browned way too quickly. Like strawberry-rhubarb pie without the crust. Will definitey make it again, & not just for Passover. Great Father's Day to all I'll confess that I may or may not try making the crust. I'll cut the sugar % and perhaps use some honey. I'll make a 1/2 recipe this afternoon, leaving plenty of fresh rhubarb for my wife, a chef, to have fun with while eating fresh strawberry rhubarb compote for inspiration. I know I'm lucky! Thanks for the recipe and feedback. This year produced a couple of pounds from one plant. WARNING: my "4 forks" review is based upon how much help this is in planning my preparation of rhubarb from the yard.
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