Sunday, March 24, 2013


It's a little late for Purim. But it's perfect for rhubarb season.

I was making Deb's apple cake for work (we raised £800 for Comic Relief on Red Nose day), and flipped to the recipe for Rhubarb Hamantaschen. (Recipe's not on the'll have to buy the book! Her other hamantaschen recipes are here.) I suddenly had a rather overwhelming urge to make some. We used to buy them at Riesterer's Bakery in Garden City, where they were always perfectly shaped with pretty, glassy centres. However, they're traditionally either filled with prunes (blech) or apricots (meh). But Deb says we can make them with rhubarb. I LOVE rhubarb!

Onward, then.

Here they are before being folded:

And here they are fresh from the oven. Apparently my shiksa hamantaschen-crimping skills need work.

Some of them turned out quite pretty. We're not really in commercial-bakery-on-Long-Island territory, though.

I can verify that the rhubarb hamantaschen still taste excellent, regardless of shape. In case my New Rochelle Jewish-food credentials were in doubt, I make excellent latkes.

I can also verify that rhubarb appearing at the farm shop also means spring is coming, despite the fact that we had about 3 inches of snow yesterday and today. Blech.

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