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