Name: Rhubarb Haroset
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 1½ cups, which will serve 6 to 8
Cuisine: United States
Ingredients: 2 cloves; 1 cup sugar, or as needed; 1 strip lemon zest; 1 cup water; 1 cup Riesling or other semisweet white wine; ¼ cup toasted pecans; 1 cinnamon stick

Preparation info

Makes 1½ cups, which will serve
6 to 8

Difficulty
Easy
Ready in
20 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Haroset is an essential at a Passover seder, but beside the requirement that it be mortarlike in its consistency (it symbolizes the mortar the Hebrews used to build pharaoh’s pyramids), anything goes. One of the more offbeat versions is this tangy rhubarb haroset made by my friend, Rocky Mountain News food editor Marty Meitus. Rhubarb provides the piquancy; jicama the crunch. This is a perfect way to take advantage of the first of the seasons rhubarb.