Title: Passover rhubarb cobbler
 Categories: Jewish, Desserts, Ethnic, Holiday, Passover
      Yield: 8 Servings
 
  1 3/4 c  Sugar
    1/4 c  Quick-cooking tapioca
      4 c  Rhubarb pieces,1/2"
      1 c  Unsweetened raspberries
      2 tb Lemon juice
      1 c  Matzo meal
    1/2 c  Margarine or butter
    1/8 ts 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.