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  Michelle howe's passover rhubarb cobbler
 
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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