This is my favorite Passover dessert. I ate an entire 8" round pan of this for breakfast and lunch yesterday and today. Forget the plate. I just stuck a fork into it and told my crew 'don't even think about it'. It is possibly the most healthy thing I've eaten in 2 days, too. I love the tang of the Granny Smith apples and rhubarb, sweetened with just the right balance of sugar and surprisingly, fresh squeezed orange juice. Yes, even for the masses I'm juicing oranges. Totally missed the "kosher for Passover" orange juice at the store. Much faster to just juice oranges than run around trying to find a carton with the correct hechsher. Yum,  yum.

Again, I have to find the cookbook source for this recipe. I'm not brilliant enough to come up with this crisp. However, looking at my version, I have 30 pounds of peeled apples and 5 pounds of rhubarb....

Don't let the 8 days get by without trying this recipe. It is such a nice break from eggs, nuts and chocolate (okay, maybe not the chocolate).

Ingredients:

Apple Rhubarb Base:

• 6 cups peeled and sliced Granny Smith apples
• 1 cup rhubarb, about 3/8" sliced
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup orange juice
• 2 tablespoons potato starch

Crumb Topping:

• 1 1/2 cups potato starch
• 1 cup matzo meal
• 1/3 cup brown sugar
• 2 teaspoons real vanilla extract
• 1 teaspoon vanilla
• 1/2 cup margarine
• 1/4 cup orange juice

Steps:

Peel apples. We peel so many that we always use the handy apple peeler, corer and slicer. See 'kitchen essentials' to purchase one.

Put the apples into a large bowl. I'm making an insane amount so the objects in the photos are much larger quantities than you are making!

Toss rhubarb with the remaining base ingredients. Add to apples and toss.

Place apple mixture into the pan. Set aside.

Put all the crumb topping dry ingredients into a bowl.

Add the margarine, cut into cubes, to the dry ingredients.

Using a pastry blender or your finger tips, 'cut' the margarine into the dry ingredients to form a coarse meal.

Sprinkle the orange juice over the top and toss to blend. Don't mix or stir as you want to keep the crumb texture.

Put the crumb topping over the apples. Heap all of it onto the apples. The apples will bake down.

Bake until the apples are tender. A skewer or paring knife inserted into the apples will meet just a little resistance. I prefer my apples more cooked so I leave it to bake a little longer.

The top should be slightly golden brown and the filling will have bubbled a bit through the crumb. It is easier to serve when it has had a chance to cool and set.

Rate this Recipe:

Comments:

Dana: In the list of ingredients for the frosting, you list both vanilla extract AND vanilla. What's the difference?

Report abuse

Add a comment:


Please login to comment. Not a member? Click here...

Recently viewed recipes:

Apple Rhubarb Crisp (Kosher for Passover)