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Passover Rhubarb Cobbler

cookies, desserts

1 3/4 cup sugar
1/4 cup quick-cooking tapioca
4 cup rhubarb pieces,1/2
1 cup unsweetened raspberries
2 tablespoon lemon juice
1 cup matzo meal
1/2 cup margarine or butter
1/8 teaspoon ground nutmeg
1 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 stand15 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.

Yield: 8 servings

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