Recipe - Matzo Kugel With Apple Rhubarb And Sour Cherry

1 pound Rhubarb
One half cup Seedless raisins
One half cup Dried cherries; chopped
1 cup Sugar
5 Matzos
Warm water
9 Eggs
1 teaspoon Salt
1 pn Nutmeg
1 pn Cardamom
1 teaspoon Cinnamon
Three fourths cup Almonds; chopped
6 Granny Smith apples;
shredded
1 One half tablespoon Orange zest (One half orange)
One fourth cup Melted margarine

TOPPING
1 teaspoon Cinnamon
1/3 cup Sugar

1. Preheat oven to 350 degrees.

2. Thinly slice rhubarb. Put rhubarb, One half cup sugar, raisins,and dried
cherries in a dry pot. Cook stirring constantly over low heat until rhubarb
is soft and most of the liquid from the fruit evaporates.

3. Crumble Matzos into bowl. Pour enough warm water into bowl to cover
matzo. Soak until soft. Squeeze dry.

4. Beat eggs. Add remaining sugar, along with salt, cinnamon, nutmeg, and
cardamom. Continue beating until well blended.

5. Stir crumbled matzos, almonds, apples, orange zest and rhubarb mixture
into egg mixture. Brush 4 quart cassarole with melted margarine. Pour
mixture into prepared cassorle. Pour remaining melted margarine over top
and sprinkle with topping.

6. Bake until firm. Posted to EATL Digest by Marie Whitman
goinnutz@VOICENET.COM on Aug 28, 1997