Passover Rhubarb Cobbler
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INGREDIENTS
- 1 c Matzo meal
- 4 c Rhubarb pieces,1/2"
- 2 tb Lemon juice
- 1 c Unsweetened raspberries
- 1/2 c Margarine or butter
- 1/4 c Quick-cooking tapioca
- Raspberry or lemon sorbet
- 1/8 ts Ground nutmeg
- 1 3/4 c Sugar
INSTRUCTIONS
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 375F. 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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (174g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 737 | ||
| Calories from Fat: 204 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.7g | 30 % | |
| Saturated Fat 4g | 20 % | |
| Monounsaturated Fat 8.5g | ||
| Polyunsanturated Fat 6.8g | ||
| Cholesterol 3.4mg | 1 % | |
| Sodium 179.1mg | 6 % | |
| Potassium 19.6mg | 1 % | |
| Total Carbohydrate 138.3g | 41 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 138.2g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 737
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