Apple, rhubarb and raisin lokshen kugel - The Jewish Chronicle

Name: Apple, rhubarb and raisin lokshen kugel - The Jewish Chronicle
Ingredients: 400g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen); 2 medium eggs, beaten; 3 tbsp ground cinnamon; 4 tsp ground ginger; 200g raisins; 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks; 3 Bramley apples, peeled and coarsely grated; 175g seedless raspberry jam; Juice and finely grated zest of 1 lemon; 125g margarine, plus extra to coat the inside of the baking dish; 3 tbsp granulated sugar, plus extra to sprinkle on top

www.thejc.com

A fruity twist on an old favourite - perfect for a wintery Shabbat pud.

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Ingredients

400g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
2 medium eggs, beaten
3 tbsp ground cinnamon
4 tsp ground ginger
200g raisins
1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
3 Bramley apples, peeled and coarsely grated
175g seedless raspberry jam
Juice and finely grated zest of 1 lemon
125g margarine, plus extra to coat the inside of the baking dish
3 tbsp granulated sugar, plus extra to sprinkle on top