Yield: 8 servings
|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|
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.