PassoverRhubarbCobbler
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 8 Servings

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

Prairie Fare
North Dakota State University Extension Service

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.