Michelle howe's passover rhubarb cobbler
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar |
| ¼ | cup | Quick-cooking tapioca |
| 4 | cups | Rhubarb pieces,1/2\" |
| 1 | cup | Unsweetened raspberries |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Matzo meal |
| ½ | cup | Margarine or butter |
| ⅛ | teaspoon | Ground nutmeg |
| Raspberry or lemon sorbet | ||
Directions
1. In a shallow 2 quart baking dish, mix 1¼ cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca; mix several times. 2. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½ cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture. Bake in a 375'F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired. Re-Posted by Annette Johnsen 3-08-95 Submitted By JIM WELLER On 10-08-95