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Michelle howe's passover rhubarb cobbler

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Ingredients Needed For Michelle howe's passover rhubarb cobbler
*1 3/4 cup Sugar
*1/4 cup quick-cooking tapioca
*4 cup rhubarb pieces, ½"
*1 cup Unsweetened raspberries
*2 tbsp lemon juice
*1 cup Matzo meal
*1/2 cup margarine or butter
*1/8 tsp Ground nutmeg
*raspberry or lemon sorbet


Directions To Prepare Michelle howe's passover rhubarb cobbler
In a shallow 2 quart baking dish, mix 1 ¼ cups Sugar and tapioca.<BR>
Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly.<BR>
Let stand 15 minutes to 1 hour to soften tapioca; mix several times.<BR>
Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½ <BR>
cup Sugar, margarine, and nutmeg until fine crumbs form.<BR>
Squeeze to compact into lumps, then crumble over rhubarb mixture.<BR>
Bake in a 375°F.<BR>
Oven until cobbler is bubbling in center and top is golden brown, about 1 hour.<BR>
Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.



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Tuesday, October 17, 2017, 8:34 pm


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