A recipe for Passover Rhubarb Cobbler. Follow the simple recipe instructions for Passover Rhubarb Cobbler shared by other home cooking experts.
Ingredients
1 3/4 c. Sugar1/4 c. Quick-cooking tapioca
4 c. Rhubarb pieces,1/2
1 c. Unsweetened raspberries
2 Tbs. Lemon juice
1 c. Matzo meal
1/2 c. Margarine or butter
1/8 Tsp. Ground nutmeg
Raspberry or lemon sorbet
Directions
1. In a shallow 2 quart baking dish mix 1 1/4 cups sugar and tapioca. Addrhubarb 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.
