Passover Rhubarb Cobbler

Ingredients

• 1 cup Sugar, divided
• 1 tbsp Cornstarch
• 4 cup Rhubarb pieces, 1/2-inch
• 1 cup Raspberries, unsweetened
• 2 cups Lemon juice
• 1 tbsp Matzo meal
• 1 tbsp Stick butter (or margarine), unsalted
• 1/4 tsp Ground nutmeg
• 1 medium Lemon sorbet or whipped cream

Instructions

1. In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and cornstarch*. Add rhubarb, raspberries, and lemon juice - mixing gently but thoroughly.
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 to create fine crumbs.
3. Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.
4. Baked in a 375 °F oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes.
5. Spoon cobbler into bowls and top with sorbet or whipped cream (optional).

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