Instructions

1. Make the beet preserves: Position a rack in the center of the oven and preheat to 400°F. Place a small plate in the freezer. Wrap each beet individually in foil, then transfer to a large baking sheet. Bake until the beets are fork tender, about 1 hour. Remove from the oven and allow to cool. When the beets are cool enough to handle, use paper towels to rub off and discard the skins. Slice the peeled beets into fat matchsticks.
2. In a medium pot over medium heat, stir together the beets, sugar, honey, ginger, and ¼ cup of cold water. Simmer, stirring occasionally with a silicone spatula, until the liquid has reduced by half, about 30 minutes. Turn the heat to low, then stir in the lemon slices and orange segments. Continue cooking, stirring frequently, until the mixture is concentrated and jammy, and the spatula leaves a line at the bottom of the pot without coming right back together, about 30 minutes more.
3. To test for doneness, retrieve the plate from the freezer, add a spoonful of jam, and return the plate to the freezer for 2 minutes. Remove the plate and gently move the jam with your fingertip. If the jam forms a skin and wrinkles, it is ready and the pot is ready to be removed from the heat. If not, return the plate to the freezer, and continue cooking for an additional 5 minutes, then test again.
4. Once ready, remove the jam from the heat and allow to cool to room temperature. Once cooled, stir in the almonds, then transfer the jam to sterilized jars, cover tightly, and refrigerate until ready to serve (or store for up to 2 weeks).
5. Make the fritters: Working with one sheet at a time, run the matzo under lukewarm water just until softened, about 2 minutes. Drain in a colander, gently squeeze out the excess water, and set aside.
6. In a small bowl, whisk together ⅓ cup of sugar, ¼ teaspoon of cardamom, the cinnamon, lemon and orange zests, salt, and black pepper. In a large bowl, whisk the egg yolks, then gradually whisk in the sugar mixture. Stir in the matzo meal, almonds, lemon juice, rhubarb, and reserved softened matzo.
7. In a medium bowl, use a hand mixer to whip the egg whites until stiff peaks form, taking care not to overbeat. Using a silicone spatula, gently fold the whipped whites into the matzo mixture just until incorporated. Cover and refrigerate the batter for 30 minutes.
8. Meanwhile, in a small bowl, combine the remaining sugar and cardamom. Set aside.
9. Line a large baking sheet with paper towels and set it by the stove. Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches and turn the heat to medium-high. Retrieve the batter from the fridge. When the temperature reads 375°F, working in batches, carefully drop rounded tablespoons of the batter into the oil (avoid crowding) and fry, turning once, until crispy and golden brown all over, 45–60 seconds per side. Using a slotted spoon, transfer the fritters to the prepared baking sheet to drain. Repeat with the remaining batter.
10. Gently toss the fritters in the reserved cardamom sugar and serve warm, with the beet preserves on the side. (Leftover fritters can be reheated on a parchment-lined baking sheet in a 325°F oven just before serving.)