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Ingredients
- 1Â 3/4 c. Sugar
- 1/4 c. Quick-cooking tapioca
- 4 c. Rhubarb pcs,1/2"
- 1 c. Unsweetened raspberries
- 2 Tbsp. Lemon juice
- 1 c. Matzo meal
- 1/2 c. Margarine or possibly butter
- 1/8 tsp Grnd nutmeg
- Â Â Raspberry or possibly lemon sorbet
Directions
- 1. In a shallow 2 qt baking dish, mix 1 1/4 c. sugar and tapioca. Add in rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 min to 1 hour to soften tapioca; mix several times.
- 2. Meanwhile, in a food processor or possibly a bowl, whirl or possibly rub together with your fingers the matzo meal, the remaining 1/2 c. sugar, margarine, and nutmeg till fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mix. Bake in a 375'F. oven till cobbler is bubbling in center and top is golden, about 1 hour. Let cold 15 min; spoon cobbler into bowls and top with sorbet, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 103 | 34% |
| Total Fat 11.65g | 15% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 2.11g | |
| Cholesterol 0mg | 0% |
| Sodium 136mg | 6% |
| Potassium 163mg | 5% |
| Total Carbs 52.27g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 45.14g | 30% |
| Protein 0.64g | 1% |
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