Passover Rhubarb Crumble

Recipe for Tasty Dessert that can be used during Passover

© Frances Spiegel

Passover Rhubarb and Apricot Crumble, Frances Spiegel

During the Festival of Passover we make delicious fruit crumbles with matzo meal, potato flour, almonds and various fruits such as rhubarb, apricots, apples and raisins.

This is an eight-day festival with many dietary restrictions during which Jews may not eat barley, wheat, spelt, oats or rye. Many communities also avoid rice and pulses. Matzo takes the place of bread and when matzo is ground up it produces matzo meal which is a very versatile ingredient used in Passover recipes for pie crusts, cakes and biscuits such as Coconut Pyramids, Cinnamon Balls, Rout Cakes or Passover Sponge Cake, known as Plava.

In our house a year-round favourite is Rhubarb and Apricot Crumble which is usually made with flour but since we can't use flour during Passover matzo meal and potato flour are used instead to create a topping for the fruit. Almost any fruit can be used and an imaginative cook will make the most of the wide variety of fruits that can now be purchased at any time of the year.

A Bit about Rhubarb

This is a plant that grows prolifically in England from March right through to September. Rhubarb is actually a vegetable and not a fruit as many people think. On its own it is rather bitter and unpleasant and too much of it can cause stomach upsets.

The large leaves of the plant are poisonous and cause swelling of the throat and tongue as well as serious breathing difficulties. The stalks, which are edible, contain oxalates but not at high enough levels to cause problems. With a little sugar and honey rhubarb becomes a popular filling for crumbles and puddings.

Ingredients:

The Fruit Mix:

The Crumble Topping:

Method:

To prepare the Fruit Filling:

  1. Pre-heat the oven to 190°C/375°F/Gas No. 5
  2. Cut the rhubarb into small chunks and place in an oven proof dish
  3. Add the apricots
  4. Add the honey
  5. Pour the water over the mixed fruit and honey

To prepare the Crumble Topping:

  1. Put the matzo meal into a large mixing bowl
  2. Add the potato flour and fat and rub together until the mixture looks like bread crumbs
  3. Add the brown sugar, almonds and cinnamon
  4. Spread the crumble over the cooked fruit
  5. Sprinkle the reserved sugar on top of the crumble
  6. Cook for approximately 25 minutes until the topping is crisp and golden brown

Allow the Rhubarb and Apricot Crumble to cool for five minutes before serving.


The copyright of the article Passover Rhubarb Crumble in Baking & Desserts is owned by Frances Spiegel. Permission to republish Passover Rhubarb Crumble must be granted by the author in writing.


Passover Rhubarb and Apricot Crumble, Frances Spiegel
Rhubarb leaves and Stalks, Frances Spiegel
Fruit ready for cooking, Frances Spiegel
   


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