Passover Recipes
Passover Rhubarb Cobbler
Yield: 8 servings
Ingredients
- 1 3/4 cups granualted sugar
- 1/4 cup quick-cooking tapioca
- 4 cups rhubarb pieces (1/2 inch pieces)
- 1 cup unsweetened raspberries
- 2 tablespoons lemon juice
- 1 cup matzo meal
- 1/2 cup butter or margarine
- 1/8 teaspoon ground nutmeg
- Raspberry or lemon sorbet
Instructions
- 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.
- Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, butter and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture.
- Bake in a 375 degrees 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.
Attribution
Submitted to recipegoldmine.com by rosskat from New York, USA.