| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Jewish, Desserts, Ethnic, Holiday |
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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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