Recipe - 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.

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