Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c Sugar 1 c Matzo meal
1/4 c Quick-cooking tapioca 1/2 c Margarine or butter
4 c Rhubarb pieces,1/2" 1/8 ts Ground nutmeg
1 c Unsweetened raspberries Raspberry or lemon sorbet
2 tb Lemon juice

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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