Free Recipe Michelle Howe s Passover Rhubarb Cobbler
Recipe Type: J Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Michelle Howe s Passover Rhubarb Cobbler Recipe
1-3/4 c Sugar
1/4 c Quick-cooking tapioca
4 c Rhubarb pieces,1/2
1 c Unsweetened raspberries
2 tb Lemon juice
1 c Matzo meal
1/2 c Margarine or butter
1/8 ts Ground nutmeg
Raspberry or lemon sorbet
Michelle Howe s Passover Rhubarb Cobbler Preparation
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 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, if desired. Re-Posted by Annette Johnsen 3-08-95 From: Jim Weller Date: 10-08-95 From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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