Name: Michelle Howe's Passover Rhubarb Cobbler
Ingredients: 1 3/4 c Sugar; 1/4 c Quick-cooking tapioca; 4 c Rhubarb pieces,1/2"; 1 c Unsweetened raspberries; 2 tb Lemon juice; 1 c Matzo meal; 1/2 c Margarine or butter; 1/8 ts Ground nutmeg; Raspberry or lemon sorbet; Date: 10-08-95

We will do much better if we trust someone who was actually dead, not someone who was just near death. Christ, as we shall see, is the only One who is qualified to tell us what we can expect on the other side. He was dead – so dead that His body became cold and was put in a tomb. Three days later He was raised from the dead with a glorified body. Here is someone whose opinion can be trusted. To John this risen Christ said, “Do not be afraid; I am the first and the last, and the living One; and I was dead, and behold, I am alive forevermore, and I have the keys of death and Hades “ (Revelation 1:17-18). Reliable information does not come to us by trying to peer behind the partially open curtain. God alone knows what really lies on the other side of the veil. And that is why we can do no better than study what the Bible has to say about the Great Beyond.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
	Jewish	Jewish	8	Servings

INGREDIENTS

1 3/4	c	Sugar
1/4	c	Quick-cooking tapioca
4	c	Rhubarb pieces,1/2"
1	c	Unsweetened raspberries
2	tb	Lemon juice
1	c	Matzo meal
1/2	c	Margarine or butter
1/8	ts	Ground nutmeg
		Raspberry or lemon sorbet
		Date: 10-08-95

INSTRUCTIONS

1. In a shallow 2 quart baking dish, mix 1 1/4 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. 2. Meanwhile, in
a food processor or a bowl, whirl or rub together with your fingers the
matzo meal, the remaining 1/2 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. Re-Posted by Annette Johnsen 3-08-95
From: Jim Weller
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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