Recipe#4849

Title: PASSOVER RHUBARB COBBLER

SOAR

   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.