Passover rhubarb cobbler

 
                          PASSOVER RHUBARB COBBLER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Ethnic
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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