Passover Rhubarb Cobbler
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Ingredients
- 1 3/4 cups sugar, divided
- 1/4 cup cornstarch
- 4 cups rhubarb pieces, 1/2-inch
- 1 cup raspberries, unsweetened
- 2 tablespoons lemon juice
- 1 cup matzo meal
- 1 stick of butter (or margarine), unsalted (1/2 cup)
- 1/8 teaspoon ground nutmeg
- lemon sorbet or whipped cream (optional)
Instructions
- Wash hands with soap and water.
- In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and cornstarch*. Add rhubarb, raspberries, and lemon juice - mixing gently but thoroughly.
- 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 to create fine crumbs.
- Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.
- Baked 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 or whipped cream (optional).
Nutrition
| Calories | 367 |
|---|---|
| Protein | 2 g |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 30 mg |
| Sodium | 6 mg |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Prairie Fare North Dakota State University Extension Service