We are big rhubarb fans in our family. And unlike many rhubarb lovers, we like the stuff on the sour side, without the sugar overload. It's the way we got used to it as kids, the way my Mom made it.
I suppose she cut down on sweetening food as part of the need during World War II to ration sugar, and then just never went back to the old ways. In any event, she used to cook rhubarb all the time and serve it like applesauce. It was always kind of tart and wonderfully refreshing as a side dish to roasted chicken or turkey.
Rhubarb is a natural for Passover because that's when the first of the new crop appears. You can get fresh stalks everywhere. We always have so many side dishes at our Seder that I don't cook it up the way my Mom did, to serve with dinner. But it does make a good dessert. Like in this recipe for Rhubarb Crisp.
I usually add a little less sugar than the recipe calls for, just because that's the way we like it. You can cut the sugar to 1/2 cup OR, if you have a real sweet tooth, add a bit more.
You can make this dessert a day or so ahead. It's a nice choice after a typical meat Seder meal, because it's parve (unless you switch to butter), but is also a good choice throughout the holiday.
PASSOVER RHUBARB CRISP
2 pounds rhubarb
3/4 cup sugar
2 tablespoons potato starch
1 teaspoon grated lemon peel
3/4 teaspoon cinnamon
2 cups crumbled coconut macaroons
1/2 cup chopped almonds
1/3 cup matzo meal
1/4 cup brown sugar
1/4 coconut oil or butter
Preheat the oven to 375 degrees. Cut the rhubarb into 1/2-inch thick slices and place in a bowl. Add the sugar, potato starch, lemon peel and cinnamon and toss the ingredients to distribute them evenly. Spoon the mixture into a baking dish. In a bowl combine the coconut macaroons, almonds, matzo meal and brown sugar. Add the coconut oil and work it into the dry ingredients until the mixture is crumbly. Place on top of the fruit. Bake for 40 minutes or until the crust is golden brown.
Makes 8-10 servings