In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Strawberry and Rhubarb Crumble -- so simple and scrumptious -- is a mouthwatering, crust-topped dessert

By Bev Bennett

JewishWorldReview.com | Even if you don't own a rolling pin or never made a pastry recipe, you can make a mouthwatering, crust-topped dessert.

A crumble is the easy and delicious cousin to a pie.

Because the ingredients are so similar, it's possible that the sweet (which consists of fruit, topped with a crumbly pastry mixture and baked) came from a successful accident.

Imagine a cook, frustrated when she couldn't turn out a decent piecrust. Rather than give up completely, she mixed together the usual pastry ingredients, added a pinch of sugar and sprinkled the crumbs over a dish of fresh berries.

The resulting dessert, so simple and so mouthwatering, made her a heroine among pastry-challenged bakers.

A fantasy, perhaps, but try the dish and reach your own conclusion.

Start with berries, peaches, plums or a combination. But take a taste before you start baking. The fruit should be ripe and juicy so it creates a sauce as it bakes.

The crumble part is a mixture of solid fat, flour and sugar. Use butter, not vegetable shortening, for richer flavor. Add a dash of cinnamon, nutmeg or allspice to the pastry if you like. And, if you want a bit of crisp with your crumble, add nuts.

Use the following recipe as a basic guide and vary the ingredients to your taste. A crumble is best eaten soon after baking, warm from the oven.


MAKES: 2 servings

  • 1 cup sliced strawberries
  • 1/2 cup sliced rhubarb .
  • 1/4 cup sugar, divided (see note)
  • 1/3 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter, cut in small pieces
  • 2 tablespoons sliced almonds


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Place strawberries, rhubarb and 1 tablespoon sugar in a 1-quart glass baking dish. Stir and set aside for 10 minutes.

Meanwhile combine remaining 3 tablespoons sugar, flour, salt and cinnamon in a medium-size bowl. Cut in butter until mixture is crumbly. Spoon flour topping over fruit. Sprinkle on almonds. Bake in preheated 350-degree oven for 30 minutes or until crumb topping is golden brown and filling is bubbling slightly.

Note: Taste strawberries before making crumble; if the fruit isn't very sweet, increase the sugar in first step to 1 1/2 tablespoons.

Each serving has: 336.5 calories; 15.5 grams total fat; 4 grams protein; 47 grams carbohydrates; 31 milligrams cholesterol; 140 milligrams sodium and 3 grams dietary fiber.

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© 2013, Bev Bennett. Distributed by Tribune Media Services Inc.