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home > recipes > dessert > passover rhubarb cobbler
from NY, USA Dessert Yield: 8 servings 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 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.

Passover Rhubarb Cobbler


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keyword: passover
keyword: rhubarb
keyword: cobbler
recipes for dessert
recipes by butterflydog
Email Address:
(posted March 31, 2004)

from NY, USA

Dessert
Yield: 8 servings

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

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.



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