Makes: 8 Servings

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.

Ingredients

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

Directions

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).

If you do not wish to eat cornstarch feel free to substitute instant tapioca pudding in equal amounts.

Source: Prairie Fare, North Dakota State University Extension Service