Title: Passover Rhubarb Cobbler
Categories: Jewish Dessert
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.