Passover Rhubarb Cobbler

Directions

1. In a shallow 2 quart baking dish , mix 1¼ 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.

1. Meanwhile, in a food processor or a bowl, whirl or rub together margarine, and nutmeg until fine crumbs form.

Squeeze to compact into lumps, then crumble over rhubarb mixture.

Bake in a 375℉ (190℃) 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.