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.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 204 (28%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 737
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