Recipe - Michelle Howes Passover Rhubarb Cobbler

1 Three fourths cup Sugar
One fourth cup Quickcooking tapioca
4 cup Rhubarb pieces,1/2"
1 cup Unsweetened raspberries
2 tablespoon Lemon juice
1 cup Matzo meal
One half cup Margarine or butter
1/8 teaspoon Ground nutmeg
Raspberry or lemon sorbet

1. In a shallow 2 quart baking dish, mix 1 One fourth 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 One half 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. RePosted by Annette Johnsen 30895
From: Jim Weller
Date: 100895

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini