Strawberry-Rhubarb Blintzes

Name: Strawberry-Rhubarb Blintzes
Yield: Yield: 16–18 blintzes
Ingredients: sour cream or yogurt cream; Unsalted butter, oil, or a combination, for frying or baking; About 15 ounces (2½ cups) fresh, ripe strawberries, washed, hulled, and halved (or quartered if large); 1 recipe blintz leaves; ½ cup plus 2 tablespoons packed or granulated light brown sugar; About 10 ounces rhubarb, peeled and cut into 1-inch chunks (2¼ cups)

Preparation info

Yield:
16–18
blintzes

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 berries to make an ambrosial blintz.

Ingredients

About 10 ounces rhubarb, peeled and cut into 1-inch chunks (2¼ cups)
½ cup

Dessert
Jewish
Baking
Vegetarian

Method

Place the rhubarb in a bowl and sprinkle it with the brown 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.