By: Robin Kurss

This past Sunday, I had the honor of taking a group of lovely people to see Fiddler on the Roof in Yiddish, in Toronto. It was an extraordinary experience. While on the bus, my new friend Tova introduced me to recipe videos from the Forverts, the Yiddish name for The Forward, the historic Jewish newspaper funded in New York in 1897. For generations, it was much more than a newspaper, it was a cultural lifeline for Yiddish speaking immigrants like my beloved grandparents. It featured news, advice columns, literature, fashion, and a very popular food section! There is a treasure trove of videos available on u tube, in Yiddish, teaching these precious recipes of our ancestors. A classic Forverts Recipe for this time of year is Rhubarb and Strawberry Borscht…a chilled, sweet-tart fruit soup traditionally served with sour cream. This is the way my grandmother served it and my grandfather loved it. When I make it now, I serve the soup as a dessert, and instead of serving it with sour cream, I use ice cream instead. Hope you’ll give it a try!

Serves 6

Ingredients:
• 4 c rhubarb, sliced into ½” pieces (can use frozen if fresh is not available)
• 2 c strawberries, sliced
• 6 c water
• ¾ c sugar
• 1 cinnamon stick
• 1 T fresh lemon juice
• Pinch salt
For serving:
• Sour cream or ice cream flavor of your choice

Directions:

1. Combine the rhubarb, water, cinnamon stick, and salt in a large pot.
2. Bring to a boil, reduce heat and simmer for 15 minutes until the rhubarb is very soft.
3. Add sugar and stir until it is dissolved.
4. Add strawberries and simmer for 5 more minutes.
5. Remove the cinnamon stick. Stir in lemon juice.
6. Puree half of the mixture. Cool completely and refrigerate for 4 hours or overnight. Serve in a bowl with a dollop of sour cream or ice cream. Enjoy! (My grandmother served this with a slice of sponge cake for dipping too!)