Jewish
cooking
Rhubarb
recipes
 
  Charoset   Rhubarb soup
 
  • 2 APPLES, peeled and cubed
  • 2 BANANAS, peeled and cubed
  • JUICE AND RIND FROM 1 ORANGE
  • 15 DATES, chopped
  • 50 GRAM WALNUTS, chopped
  • 50 GRAM ALMONDS, shaved
  • 1/2 CUP SWEET WINE
  • PINCH OF CINNAMON POWDER
  • 5 TBSP MATZE FLOUR
    •
 
  • 700 GRAM RHUBARB
  • 6 TBSP SUGAR
  • 2 CUPS VANILLA ICE CREAM
  • 250 GRAM STRAWBERRIES, cleaned and quartered
    		•

    Put all ingredients together and mix in the food processor at low speed. Form the mixture into small balls.

    Charoset is served for Seder, the ritual feast at the beginning of the Jewish Passover. The sweet ingredients of charoset are symbolic for the sweet memories of Egypt; the wine for the blood lost by the Jews in slavery.

    		Peel the rhubarb and cut 1 stem in very small cubes; set them aside with 1 tablespoon sugar. Slice the rest of the rhubarb and bring it to the boil with 1 cup of water and the rest of the sugar; cook for 15 minutes and puree the mixture. Pour it into plates. Stir fry the small pieces of rhubarb with the sugar in hot oil for 2 minutes. Put a scoop of ice cream and some strawberries in each plate, sprinkle with the rhubarb pieces.