Michelle Howe's Passover Rhubarb Cobbler

== Ingredients ==
* 1¾ cup sugar
* ¼ cup quick-cooking tapioca
* 4 cup rhubarb pieces, ½"
* 1 cup unsweetened raspberries
* 2 tbsp lemon juice
* 1 cup matzo meal
* ½ cup margarine or butter
* ⅛ tsp ground nutmeg
* raspberry or lemon sorbet
== Directions ==
# In a shallow 2 quart baking dish, mix 1 ¼ 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 with your fingers the matzo meal, the remaining ½ cup sugar, margarine, and nutmeg until fine crumbs form.
# Squeeze to compact into lumps, then crumble over rhubarb mixture.
# Bake in a 375 °F.
# 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.
Category:Instant tapioca Recipes
Category:Matzo meal Recipes
Category:Passover Desserts
Category:Raspberry Recipes
Category:Rhubarb Recipes
Category:Rhubarb cobbler Recipes