*  Exported from  MasterCook  *

                 Michelle Howe's Passover Rhubarb Cobbler

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          sugar
     1/4  cup           quick-cooking tapioca
   4      cups          rhubarb pieces -- 1/2"
   1      cup           unsweetened raspberries
   2      tablespoons   lemon juice
   1      cup           matzo meal
     1/2  cup           margarine or butter
     1/8  teaspoon      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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