Food and Nutrition

Accessibility


| Share

Passover Rhubarb Cobbler

This healthy recipe comes from NDSU Extension Service.

Ingredients

•1 ¾ cups sugar, divided
•¼ cup quick-cooking tapioca
•4 cups ½-inch rhubarb pieces
•1 cup unsweetened raspberries
•2 tablespoons lemon juice
•1 cup matzo meal
•½ cup margarine or butter
•1/8 teaspoon ground nutmeg
•lemon sorbet or whipped cream (optional)

Directions

•In a shallow 2-quart baking dish, combine 1 ¼ cups sugar and tapioca. Add rhubarb, raspberries and lemon juice—mixing gently but thoroughly. Let stand from 15 minutes to one hour to soften tapioca, mixing several times. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½ cup sugar, margarine and nutmeg to create fine crumbs. Squeeze matzo mixture 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 or whipped cream, if desired.

Makes 8 servings.

Per Serving: about 370 calories and 12 grams (g) of fat.

Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.