Yield: 8 servings
Measure | 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 |
\N \N | Raspberry or lemon sorbet |
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.