When spring arrives (eventually) in Chicago, I am first in line for rhubarb. I use rhubarb to make fruit consommés and sorbets. But it is nearly always at its best with strawberries — its soul mate, which come into season later. This recipe is a fruit crisp disguised as rugelach. I slather cream cheese dough with the strawberry rhubarb preserves and then dust it with streusel for crunch. The results are crisp, gooey, sweet, and tart, tasting purely of spring.
The oldest family-owned matzo company in the United States, Streit’s Matzo, is in contract to sell its Lower East Side factory buildings for a reported $30.5 million. According to New York real estate blog The Real Deal, a deed was filed with the city May 11 confirming the sale of the 90-year-old buildings to Cogswell Realty, a midtown-based real estate firm.