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Passover Rhubarb Cobbler

 

20

Yield

8

servings

Prep

30

min

Cook

60

min

Ready

120

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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
teaspoon nutmeg
ground
*
8 x sorbet
servings, lemon or raspberry
*

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.

 

* not incl. in nutrient facts

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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?

 

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