From the Pantry Butler kitchen
Passover Rhubarb Cobbler
Passover is a Jewish holiday observed in the springtime, but this fruity and delectable dessert is good any time of the year. If you do not wish to eat cornstarch feel free to substitute instant tapioca pudding in equal amounts. USDA MyPlate Kitchen — Prairie Fare — North Dakota State University Extension Service (public domain), via myplate.food
Ingredients
- 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 — or margarine
- 1/8 teaspoon ground nutmeg
- lemon sorbet or whipped cream — optional
Method
- Wash hands with soap and water.
- 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.
- 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.
- Squeeze matzo mixture 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 or whipped cream (optional).
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →