Passover Rhubarb Cobbler

A proper cobbler for Passover, with matzo meal standing in for flour in the crumble topping. You’d never guess it’s kosher for Pesach. The crumb bakes up golden and crunchy, and the nutmeg gives it a warmth that plays beautifully against the sharp tartness of the rhubarb below.

The filling uses quick-cooking tapioca instead of cornstarch as the thickener, which is important for two reasons. First, it’s Passover-appropriate. Second, tapioca handles the high-acid rhubarb and raspberry juices better than cornstarch, which can break down and turn thin under prolonged baking. The 15-minute rest (up to an hour) before baking softens the tapioca so it dissolves completely during that hour in the oven.

When it comes out bubbling right through the center, let it sit for 15 minutes. The filling thickens as it cools, so cutting that rest short means a soupy cobbler.

Chef Tips

• Squeeze the topping: The recipe says to compact the matzo meal mixture into lumps, then crumble it. This creates varied-size pieces that bake into a mix of crunchy bits and softer clumps.
• Check the center: The edges will bubble first. The cobbler isn’t done until you see active bubbling in the middle, which means the tapioca has fully activated.
• Sorbet on top: A scoop of lemon or raspberry sorbet instead of ice cream keeps this dairy-free and adds a cold contrast to the warm fruit.

Variations

• Strawberry-rhubarb: Swap the raspberries for sliced strawberries for a classic springtime combination.
• Almond crumble: Add a handful of sliced almonds to the matzo meal topping for extra crunch and a nutty depth.