Print Recipe

Passover Rhubarb Cobbler

RG

Ingredients

  • 1 3/4 cups 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

  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, butter and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture.
  3. Bake in a 375 degree 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.

Serves 8.

Submitted to recipegoldmine.com by rosskat from New York, USA.


Widget is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips


logo
Food Advertisements by