Strawberry-Rhubarb Blintzes

Preparation info
  • Yield:

    16 to 18

    • Difficulty


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.


  • 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


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