Passover Rhubarb Cobbler
Yield
8 servingsPrep
30 minCook
60 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
sugar
|
|
| ¼ | cup |
tapioca, quick-cooking
|
*
|
| 4 | cups |
rhubarb
cut in 1/2 inch pieces |
*
|
| 1 | cup |
raspberries
unsweetened |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | cup |
matzo meal
|
*
|
| ½ | cup |
margarine
or butter |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 8 | x |
sorbet
servings, lemon or raspberry |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
sugar
|
|
| 59 | ml |
tapioca, quick-cooking
|
*
|
| 946 | ml |
rhubarb
cut in 1/2 inch pieces |
*
|
| 237 | ml |
raspberries
unsweetened |
|
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
matzo meal
|
*
|
| 118 | ml |
margarine
or butter |
|
| 0.6 | ml |
nutmeg
ground |
|
| 8 | x |
sorbet
servings, lemon or raspberry |
* |
Directions
- 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.
