Passover Rhubarb Cobbler

Ingredients, directions and serving information for Passover Rhubarb Cobbler.

• 1 3/4 cups sugar, divided
• 1/4 cup cornstarch*
• 4 cups rhubarb pieces, 1/2-inch
• 1 cup fresh raspberries
• 2 tablespoons lemon juice
• 1 cup matzo meal
• 1 stick (1/2 cup) unsalted butter
• 1/8 teaspoon ground nutmeg
• lemon sorbet or whipped cream

1. Wash hands with soap and water.
2. 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.
3. 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.
4. Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.
5. Baked in oven at 375 degrees F until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes.
6. Spoon cobbler into bowls and top with sorbet or whipped cream (optional).