Strawberry Rhubarb Compote with Matzo Streusel Topping

Course Desserts

Ingredients in this Recipe

1 1/2 pounds rhubarb stalks, cut crosswise into 1/2 inch slices (4 cups)
1 1/4 cups matzo cake meal
1 1/4 cups sugar
1 1/4 sticks (10 tablespoons) unsalted butter or margarine, cut into pieces and softened
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 pounds strawberries (4 pints), trimmed and halved (6 cups)
2 teaspoons fresh lemon juice
2/3 cup packed light brown sugar
3 tablespoons potato starch

See Full Recipe at Epicurious