Rhubarb lovers, get excited. I’ve figured out a way to cram their awesomeness into a hamentashen. If you’re like my husband, you’ll think that’s sacreligious and a waste of good hamentashen dough. If you’re a traditionalist and looking for old school hamentashen, check out my last post, “Aunt Carol’s Hamentashen.” For the rest of you, read on!

These are tender little triangles of almond shortbread dough, crammed full of a tangy-sweet strawberry-rhubarb compote and crowned with an oatmeal streusel topping. As Ina would say, “How bad could that be ?”

I know that my family would prefer if I would just make traditional hamentashen and not mess around with perfection, but they gently humour me because they love me and know that I’m a food blogger who just can’t seem to leave well enough alone. They lived through Cinnamon Bun Hamentashen, Maple Pecan Hamentashen, Salted Caramel Apple Hamentashenand Dried Cherry and Pecan Hamentashen.There was also an epic fail in 2012 when we tried to make Hershey’s Kisses Hamentashen. No need to dwell on that mess.

I fell hard in love with these hamentashen. I think you will too!