1 3/4 c Sugar 1 c Matzo meal
1/4 c Quick-cooking tapioca 1/2 c Margarine or butter
4 c Rhubarb pieces,1/2" 1/8 ts Ground nutmeg
1 c Unsweetened raspberries Raspberry or lemon sorbet
2 tb Lemon juice
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, 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.
