Passover Rhubarb Cobbler
25
25
Ingredients
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 |
* |
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.
Nutrition Facts
Serving Size 77g (2.7 oz)Amount per Serving
Calories 27937% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 153mg
6%
Total Carbohydrate
15g
15%
Dietary Fiber 1g
4%
Sugars g
Protein
1g
Vitamin A 10%
•
Vitamin C 10%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?