Strawberry-Rhubarb Shalet


Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

I try to orchestrate my holiday menus to the rhythm of the seasons, and where I live, rhubarb is the first and only fruit (yes, technically a vegetable, but used as a fruit) to arrive in early spring from almost-local farms. I use it often at Passover, when its brassy flavor sounds all the right notes in the rich, multicourse dinner.

Here the tingly-tart fruit partners with strawberries in a flour-free soufflé-pudding. The simple recipe, a riff on Claudia Roden’s Apple Shalet from h