Passover Rhubarb Cobbler -

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

1. In a shallow

2 quart baking dish, mix

1 1/4 cups sugar and tapioca. Add

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

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.