Title: Michelle Howe's Passover Rhubarb Cobbler
Categories: Jewish Passover
Yield: 8 Servings
1 3/4 | c | Sugar |
1/4 | c | Quick-cooking tapioca |
4 | c | Rhubarb pieces,1/2" |
1 | c | Unsweetened raspberries |
2 | tb | Lemon juice |
1 | c | Matzo meal |
1/2 | c | Margarine or butter |
1/8 | ts | Ground nutmeg |
| | Raspberry or lemon sorbet |
1. In a shallow 2 quart baking dish, mix 1 1/4 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 1/2 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
From: Jim Weller
Date: 10-08-95