Michelle Howes Passover Rhubarb Cobbler Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Sugar,
1/4 cup: Quick-cooking tapioca,
4 cup: Rhubarb pieces, 1/2"
1 cup: Unsweetened raspberries,
2 tbsp: Lemon juice,
1 cup: Matzo meal,
1/2 cup: Margarine or butter,
1/8 tsp: Ground nutmeg,
Raspberry or lemon sorbet,
Directions:
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
375F. 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. Re-Posted by Annette Johnsen 3-08-95
From: Jim Weller
Date: 10-08-95
Source from luhu.jp
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
375F. 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. Re-Posted by Annette Johnsen 3-08-95
From: Jim Weller
Date: 10-08-95
Source from luhu.jp