MICHELLE HOWE'S PASSOVER RHUBARB COBBLER

      Title: MICHELLE HOWE'S PASSOVER RHUBARB COBBLER
  Categories: Jewish, 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. Re-Posted by Annette Johnsen 3-08-95
   From: Jim Weller
                       Date: 10-08-95
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