Ingredients
1 3/4 cups sugar
divided
1/4 cup tapioca
quick-cooking
4 cups rhubarb pieces
1/2-inch
1 cup raspberries
unsweetened
2 tablespoons lemon juice
1 cup matzo meal
1 stick of butter (or margarine)
unsalted (1/2 cup)
1/8 teaspoon ground nutmeg
lemon sorbet or whipped cream (optional)
Steps
Wash hands with soap and water.
In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice - mixing gently but thoroughly. Let stand from 15 minutes to one hour to soften tapioca, mixing several times.
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 to create fine crumbs.
Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.
Baked 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 or whipped cream (optional).
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 360 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 30 mg |
| Sodium | 7 mg |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Total Sugars | 45 g |
| Added Sugars included | 42 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 95 mg |
| Iron | 2 mg |
| Potassium | 311 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Passover Rhubarb Cobbler. Recipe source: Prairie Fare North Dakota State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.