Recipes: Get into a heated rhubarb for Sukkot
During biblical times, the holiday of Sukkot, which begins at sundown Oct. 16, celebrated a bountiful harvest. Meals were served outdoors in small wooden huts, and fresh fruit and bunches of grapes decorated the roof of the sukkah. The meals and menus that carried out the harvest theme featured fruit, grains and vegetables.
I am sharing some delicious dishes to serve during the holiday using rhubarb, my favorite (fruit-like) vegetable. Rhubarb stalks grow in a spectrum of colors from bright red to green, and although the season is short, you can usually find them at most markets. (When shopping for rhubarb stalks, make sure they are firm and shiny without any soft spots, and remember to never peel rhubarb.)
Many years ago, while dining at a small family restaurant called The Swiss Echo in Los Angeles, I discovered how much I loved the vegetable. The chef-owner made rhubarb pies, and they were on the menu every day. In those days, it was a treat because it was almost impossible to find rhubarb in dishes at any restaurant. I am sharing my recipe for Rhubarb Pie that is similar to Swiss Echo’s original dessert.
These days, when I see rhubarb in the open farmers markets, I can’t resist grabbing a bag and filling it with the lovely red stalks, to make Rhubarb Compote. It is my son-in-law Jay’s favorite dish, and when I make a batch, I always freeze some extra so I will have it available for him.
Serve the compote with your main course or as dessert. It can be prepared in advance and will be a perfect addition to your Sukkot meal, which also can include my Rhubarb Streusel Loaf!
– Rhubarb Pie Filling (recipe follows)
– 2 cups flour
– 1/2 teaspoon salt
– 2 teaspoons sugar
– 2/3 cup unsalted butter, diced
– 1/3 cup ice water
– 1 1/2 tablespoons unsalted butter
Preheat the oven to 425 F.
Prepare Rhubarb Pie Filling; set aside.
In the large bowl of an electric mixer, combine the flour, salt and sugar and fluff with a fork. Add the diced butter and blend until the mixture is crumbly. Slowly add water, blending until it begins to come together.
Transfer the dough to a floured board and press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It’s better to err on the side of too wet than too dry.) Add water, a teaspoon or two at a time, as needed.
Divide the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour.
Roll again until the diameter is 1 or 2 inches larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Cover and place in the refrigerator or freezer.
Pour Rhubarb Pie Filling into the crust-lined pie pan. Dot with remaining butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents with a sharp knife.
Bake for 15 minutes in preheated oven, then reduce the temperature to 350 F and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Makes 10 to 12 servings.
RHUBARB PIE FILLING
– 5 cups sliced rhubarb
– 1 1/4 cups sugar
– 5 tablespoons flour
– 1/4 teaspoon cinnamon
In a large bowl, blend the rhubarb, sugar, flour and cinnamon.
Makes about 4 cups.
4 cups rhubarb, cut in 1-inch slices
1 1/2 cups sugar
1 cup cranberry juice
Place rhubarb in a large saucepan, cover with sugar and let stand for 1 hour. Add cranberry juice to mixture and, over medium-low heat, bring to a boil, uncovered. Simmer and cook 1 to 5 minutes until rhubarb is soft but still holds shape.
Cool, transfer to glass bowl and refrigerate several hours before serving.
Makes about 3 to 4 cups.
RHUBARB STREUSEL LOAF
– Streusel (recipe follows)
– 2 tablespoons unsalted butter, melted
– 1/4 cup ground pecans or walnuts
– 1 cup (2 stalks) fresh rhubarb
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1/3 cup orange juice
– 2 large eggs
– 2 cups flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Heat the oven to 350 F.
Prepare Streusel; set aside.
Brush an 8-by-4-inch or 2 4-by-7-inch loaf pans with melted butter and sprinkle with ground nuts. Set aside.
Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing into 1/4-inch pieces. Set aside.
In the bowl of an electric mixer, combine sugar and softened butter. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will look slightly curdled.)
In a separate bowl, combine flour, baking powder, baking soda and salt. Blend this into the prepared mixture, then gently stir in rhubarb. (Batter will be thick.) Spoon the batter into baking pan or pans and sprinkle lightly with Streusel.
Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean and top is brown. Cool 10 minutes; remove
Makes about 12 servings.
– 2 tablespoons sugar
– 2 tablespoons firmly packed brown sugar
– 1 tablespoon flour
– 1 1/2 teaspoons ground cinnamon
– 1/4 cup pecans or walnuts
– 1 tablespoon unsalted butter
In a food processor or large bowl, combine sugar and brown sugar, flour, cinnamon, nuts and butter. Blend until it crumbs.
Makes about 3/4 cup.
JUDY ZEIDLER is a food consultant, cooking teacher and author of 10 cookbooks, including “Italy Cooks” (Mostarda Press, 2011). Her website is judyzeidler.com.
I lead a schizophrenic professional life. When I work on the weekly paper, I’m a different person than when I work on our website. With...
I remember when I was as a child on Yom Kippur, holding my mother’s hand and squinting at her prayer book: Who shall perish by...
As I prepare for this Yom Kippur, when we stand before the Judge of Truth, open the ledger of our deeds and recite our confessions...
Doing Better in 5779 Ben Shapiro has an interesting assessment that I think applies to all of us in journalism, especially those who must also...
As my 9-year-old son recently prepared to return to school, we knew there would be a couple of boys in his fourth-grade class whom he...
Less than a year ago, I decided it was high time for me to visit Hebron. After all, Hebron is the world’s oldest Jewish city,...
Two years ago, I met Steven, 72, when he walked into the JFS Freda Mohr Center on Fairfax Boulevard asking for help from the Jewish...
I’ve never liked the word “sin.” I prefer the Hebrew translation “khet,” which more or less means a mistake. It’s time we acknowledged how much...
This is the sixth of six weekly columns by Rabbi Zimmerman leading up to Yom Kippur. When our children were little, my husband and I...
On the eve of Yom Kippur, Sept. 17, my friend Roseanne Barr and I will join in a public discussion on repentance and forgiveness at...
Most Israelis spend their post-military stint backpacking, partying, traveling, meeting new people and basically living life with hedonistic abandon. Not Matan Pertman. While vacationing in...
In a study on Israel-Diaspora relations not long ago, a pop quiz was included to test the participants’ knowledge about “the other side.” American Jews...
For many Jews, the Days of Awe are the one time of year to experience prayer services. An essential part of those services is the...
When I first learned how to recite The confessional prayers — Head bowed slightly, tight hand In a fist against my heart With each whispered word —...
Edited by Salvador Litvak, Accidental Talmudist One Question, Five Voices: How do we make an atonement that lasts? Miriam Yerushalmi Director of SANE (Soulful Advice for a New...
As an American chef in a foreign service post, I feel that part of my job description is to make fellow expats feel as if,...
The lunch rush is quieting down during a weekday afternoon at Mizlala in Sherman Oaks. The restaurant’s casual, intimate space contrasts with the steady thrum...
Standing in the middle of her Century City penthouse with sweeping views of Los Angeles, Dina Leeds told 40 assembled female community leaders, “We take...
During the Second Lebanon War in 2006, Israeli Defense Forces tank commander Ron Weinreich was paralyzed from the waist down after a building collapsed on...
What happens when you merge a 2,000-year-old fortress in the Old City of Jerusalem with some of the hottest minds of the 21st-century Startup Nation? ...
You’re never too young to start changing the world. It’s this thinking that propelled a 27-year-old MIT graduate to co-found Founders Bootcamp for teenagers last...
The 38th annual Chabad “To Life” telethon on Labor Day weekend raised more than $3.6 million for Chabad West Coast, according to Rabbi Simcha Backman,...
Mandy Patinkin won his first Emmy Award 23 years ago for “Chicago Hope,” and has been nominated several times since, including nods in 2013, 2014,...
Beloved by critics and viewers since it premiered on Amazon in November 2017, “The Marvelous Mrs. Maisel,” a show about a 1950s housewife-turned-standup comic, exceeded...
William Shakespeare’s classic tragedy “Romeo and Juliet” gains extra emotional and historical resonance in director Shira Dubrovner’s staging at The Group Rep at the Lonny...
On our first trip to Israel, we traveled via Rome to Jerusalem. At the hotel in Rome, we needed to get a converter from the...
Find out what's happening in Los Angeles this week. Events include Paddleboarding Prayer, Hiking, charity, Tashlich and a talk with Roseanne Barr. Friday Sept. 14...
Steven Baum died Aug. 13 at 69. Survived by wife Frieda; daughter Jennie (Gregory) Sloan; sons Jeremy, Michael (Monique), Benjamin; 5 grandchildren; sisters Lorrie (David)...
While the story of Jonah and the Whale is read primarily on Yom Kippur, its lesson of mercy is timeless and applicable all year long....
Steve Greenberg’s cartoon of the week for the September 14, 2018 issue of the Jewish Journal of Los Angeles.
The heart of rock ’n’ roll is still beating in San Diego, where Jonathan A. Abrams is part of the team supplying the pump. A...