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.