How To make Passover Rhubarb Cobbler
1 3/4 c Sugar
1/4 c Quick-cooking tapioca
4 c Rhubarb pieces,1/2"
1 c Unsweetened raspberries
2 tb Lemon juice
1 c Matzo meal
1/2 c Margarine or butter
1/8 ts Ground nutmeg
Raspberry or lemon sorbet 1. In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add
rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca; mix several times.
2. Meanwhile, in a food processor or a bowl, whirl or rub together with
your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture. Bake in a 375'F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.
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Horseradish Crusted Roast Beef
Gitty Rapoport, the face of Kettle & Cord’s kitchen, presents a perfect Pesach roast with an onion jam and horseradish crust.
This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the third in the Pesach Recipe series.
With so few ingredients at our disposal, flavoring food on Pesach can be a real challenge. In this video, Gitty Rapoport makes use of an unexpected Pesach ingredient to flavor her roast: Leftover grated horseradish from the Seder!
The sweet onion jam paired with the sharp horseradish flavor provides the perfect flavoring for this medium-rare roast. Serve with jalapeno-sauced roast vegetables for a delightful Yom Tov dish.
Rib roast sponsored by Yossi’s Cuts.
You will need:
6 lb roast
1 cup shallot jam
1 cup grated horseradish
Kosher salt
Oil
Shallot Jam:
(can be made ahead of time and stored in a mason jar in the fridge)
10 diced shallots
¼ cup sugar
1 cup red wine
Pinch of salt
Sweet potatoes:
4-6 peeled & cubed, medium sweet potatoes 1 cubed pineapple
1 peeled jalapeño
2 shallots
Salt
Directions:
Jam:
• Heat oil in sauce pan, add shallots and cook until caramelized. Add in sugar and stir as shallots continue to caramelize.
• Stir in the wine and cook until it reduces and the mixture becomes sticky. Add salt to taste.
Roast:
• Bring roast to room temperature.
• Preheat oven to 400°F
• Season roast with salt liberally and smear oil all over. Coat with the Shallot Jam and then sprinkle horseradish on all sides of the roast.
• Place roast on a roasting rack in a large roasting pan. Insert meat thermometer in the thickest part of the roast. Roast until temperature reaches 135°F – 140°F (medium/rare).
• Let roast cool for 10-15 minutes before slicing.
Roast Vegetables:
• Preheat oven to 400°F
• Line cookie sheet with parchment paper.
• In food processor or blender, combine shallots, jalapeño, oil and salt.
• Pour the mixture over the sweet potatoes and pineapple cubes and mix until evenly coated.
• Roast for approximately 35-40 minutes, until the pieces are tender and starting to caramelize.
• Plate alongside the roast and enjoy!
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VANILLA BEAN CHEESECAKE TART WITH ROASTED RHUBARB - RECIPE
Today we made this simple but elegant Vanilla Cheesecake Tart with Roasted Rhubarb! A simple graham cracker crust, upgraded with browned butter. The creamy cheesecake filling is flavored with fresh vanilla bean. What makes this recipe for me is the soft, silky, just-sweet-enough roasted rhubarb. It adds flavor and color to this light, perfect for spring cheesecake tart!
Let me know in the comments below what other videos you would like to see.
Recipe below!
Yield: one 10 tart
For the tart crust:
10 graham crackers, finely crushed
6 tablespoons (3/4 stick) butter, browned
1 tablespoon sugar
1/2 teaspoon fine sea salt
For the cheesecake filling:
8 oz. cream cheese, room temperature
8 oz. sour cream, room temperature
1/2 cup white sugar
2 eggs, room temperature
juice of 1/2 a lemon
zest of one lemon
seeds of 1 vanilla bean
pinch of salt
For the roasted rhubarb:
12 oz. (340 grams) fresh rhubarb, leaves and stems removed
1/3 cup sugar
split vanilla bean (from the cheesecake filling)
juice of 1/2 a lemon
Directions:
Make crust: put oven rack in middle position and preheat oven to 350°F. Lightly butter a 10 inch tart pan with a removable bottom. Stir together all crust ingredients in a bowl and press evenly on bottom and up side of tart pan.
Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 30 minutes.
With an electric mixer whip the cream cheese and sour cream together until light and fluffy.
Whip in the sugar followed by the eggs, lemon zest, lemon juice, vanilla bean seeds and salt. Beat on medium-high speed until light, fluffy, and smooth.
Pour the filling into the cooled tart crust and bake until puffed and set, but still slightly wiggly in the center, 20-25 minutes.
Let the tart cool to room temperature then refrigerate for at least 2 hours and up to overnight before serving.
Roast the rhubarb: slice the rhubarb into 2-3 inch lengths. Toss it in a baking dish with the sugar, lemon juice and vanilla bean.
Roast until soft and juicy, about 20-25 minutes. Let cool before arranging on top of the chilled cheesecake tart.
Serve.
Enjoy!