1 3/4 cup Sugar
1/4 cup Quick-cooking tapioca
4 cup Rhubarb pieces, ½"
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
In a shallow 2 quart baking dish, mix 1 ¼ 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.
Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½ 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.