Passover rhubarb cobbler

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
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.

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