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Ingredients
1 cup sugar
1 cup diced rhubarb
1 cup kosher for Passover riesling or other off-dry white wine
1 cup toasted pecans
1 Granny Smith apple, peeled, cored and diced
1 cup diced jicama
1 teaspoon cinnamon
1 pinch cayenne pepper
Nutritional analysis per serving (8 to 10 servings)
26 grams carbs; 183 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 3 milligrams sodium; 1 gram protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring sugar and 1 cup water to a boil in a saucepan, and simmer, uncovered, for 5 minutes. Stir in the rhubarb, and simmer for 1 or 2 minutes, until soft but still crunchy. Drain and cool.
- Step 2
Reduce the wine to ¼ cup. In a food processor, combine the pecans, apple, jicama, wine, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times. Remove to bowl. If desired, add a little more sugar.
Private Notes
Comments
This is one of the best Ashkenazi haroseths I have had. In two makings of it, I failed to achieve crunchy rhubarb (maybe try 30 seconds), but that didn't matter; the jicama provides plenty of crunch. I didn't taste the cayenne and will try a little more next time.