Strawberry-Rhubarb Blintzes

Name: Strawberry-Rhubarb Blintzes
Yield: Yield: 16 to 18 Blintzes
Cuisine: United States
Ingredients: Unsalted butter, mild oil, or a combination, or ghee for frying or baking; sour cream or yogurt cream; About 10 ounces rhubarb, ends trimmed (discard leaves; they can be toxic), tough strings removed with a vegetable peeler, and stalks cut into 1-inch pieces (2¼ cups); ½ cup plus 2 tablespoons packed or granulated light brown sugar; About 15 ounces fresh ripe strawberries (2½ cups), washed, hulled, and halved or quartered if large; 1 recipe Blintz Leaves

Preparation info

Yield:
16 to 18
Blintzes

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The classic pie mates team up to fill a buttery blintz. The mellow tang of the sour cream or yogurt topping points up the bright flavors of the sassy fresh fruit.

Because the berries are barely cooked, look for fragrant, perfectly ripe ones to make an ambrosial blintz.

Ingredients

About 10 ounces rhubarb, ends trimmed (discard leaves; they can be toxic), tough strings removed with a vegetable peeler, and stalks cut into 1-inch pieces (2¼ cups)
½ cup plus

Method

Put the rhubarb in a bowl and sprinkle it with the sugar. Let the fruit macerate for about 20 minutes to release its juices, stirring it every once in a while.

Put the rhubarb and all its juices in a saucepan, and bring to a boil over medium heat. Reduce the heat and simmer until the rhubarb is very tender, being careful not to let it turn to mush.

Stir in the strawberries, remo