Michelle Howe's Passover Rhubarb Cobbler

Ingredients

  • 1¾ cup granulated sugar|sugar
  • ¼ cup instant tapioca|quick-cooking tapioca
  • 4 cup rhubarb pieces, ½"
  • 1 cup unsweetened raspberries
  • 2 tbsp lemon juice
  • 1 cup matzo meal
  • ½ cup margarine or butter
  • ? tsp ground nutmeg
  • raspberry or lemon sorbet

Directions

  1. In a shallow 2 quart baking dish, mix 1 ¼ cups granulated sugar|sugar and tapioca.
  2. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly.
  3. Let stand 15 minutes to 1 hour to soften tapioca; mix several times.
  4. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½ cup granulated sugar|sugar, margarine, and nutmeg until fine crumbs form.
  5. Squeeze to compact into lumps, then crumble over rhubarb mixture.
  6. Bake in a 375 °F.
  7. Oven until cobbler is bubbling in center and top is golden brown, about 1 hour.
  8. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.
This article uses material from the "Michelle Howe's Passover Rhubarb Cobbler" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License