Passover Rhubarb Cobbler
cut in 1/2 inch pieces
servings, lemon or raspberry
- 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.
- 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.