PASSOVER RHUBARB COBBLER

      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.
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