Chocolate and nuts seem to dominate when it comes to Passover desserts. Not that I am complaining. I love chocolate as much as the next person, and it does make for some very tasty desserts. But sometimes it is refreshing to make something different. This strawberry-rhubarb crisp is my seder tradition. I absolutely adore the combination of strawberries and rhubarb, and from the response I always get it seems that many others do too. The crunchy topping pairs well with the soft fruit and it is easy to make in large quantities to feed a seder crowd. For those that will complain that there is no chocolate for dessert at the seder, serve some chocolate walnut cookies or brownies along side.
Put oven rack in middle position and preheat oven to 425°F.
Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13- by 9- by 2-inch) baking dish.
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