Passover Rhubarb Cobbler

85 min · Serves 8

Based on a recipe from Prairie Fare North Dakota State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 1¾ cupssugar, divided
• ¼ cupcornstarch
• 4 cupsrhubarb pieces, 1/2-inch
• 1 cupraspberries, unsweetened
• 29.6 mllemon juice
• 1 cupmatzo meal
• ½ cupunsalted butter (or margarine)
• 0.6 mlground nutmeg
• lemon sorbet or whipped cream (optional)

How to cook it

1. Preheat the oven to 375°F.
2. Whisk 1 1/4 cups of sugar and the cornstarch together inside a shallow 2-quart baking dish.
3. Gently fold in the rhubarb pieces, raspberries, and lemon juice until the fruit is evenly coated.
4. Process or hand-rub the matzo meal, the remaining 1/2 cup of sugar, butter, and nutmeg together until a fine crumbly texture forms.
5. Press the topping into small clusters with your hands and scatter them over the fruit filling.
6. Bake for roughly 1 hour, taking it out once the topping is nicely browned and the center is actively bubbling.
7. Let the dish stand for 15 minutes before dishing out into bowls, finishing with scoops of lemon sorbet or dollops of whipped cream if you like.

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