Ingredients
- 4 rhubarb (pieces)
- 2 baking dish
- 1 matzo meal
- 350 gr sugar
- 260 gr unsweetened raspberries
- 250 gr sugar
- 110 gr margarine
- 38 gr quick cooking tapioca
- 30 ml lemon juice
- 1 gr nutmeg (ground)
your fingers the matzo meal, the remaining half 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.
