Passover is a Jewish holiday observed in the springtime, but this fruity and delectable dessert is good any time of the year.
Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
| Prep 30 min |
Cook 1 hr |
Total Time 1 hr 30 min |
In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice — mixing gently but thoroughly. Let stand from 15 minutes to one hour to soften tapioca, mixing several times.
Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, butter, and nutmeg to create fine crumbs.
Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.
Bake at 375° F 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 lemon sorbet or whipped cream (optional).
