Serves 8
373 cal · 65 min
Passover Rhubarb Cobbler
Recipe GLPR572f2d7bc907ba
A rustic Passover-compliant dessert featuring tart rhubarb and sweet raspberries topped with a buttery matzo meal crumble. The fruit filling is thickened with cornstarch and enhanced with a hint of nutmeg and fresh lemon juice. Serve warm with lemon sorbet or whipped cream for an elegant finish.
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Ingredients
1 3/4 cups sugar, divided
1/4 cup cornstarch (or instant tapioca pudding as a substitute)
4 cups rhubarb pieces, 1/2-inch pieces
1 cup fresh raspberries
2 tablespoons fresh lemon juice
1 cup matzo meal
1 stick (1/2 cup) unsalted butter, softened
1/8 teaspoon ground nutmeg
Lemon sorbet or whipped cream for serving (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large bowl, combine 1 1/2 cups of the sugar with the cornstarch (or instant tapioca pudding), stirring until well blended. Add the rhubarb pieces, raspberries, lemon juice, and ground nutmeg to the sugar mixture. Toss gently until all fruit is evenly coated with the filling mixture. Pour the fruit filling into a 9x13-inch baking dish, spreading it in an even layer.
In a separate bowl, combine the matzo meal with the remaining 1/4 cup sugar. Add the softened butter and use a fork or your fingertips to work the butter into the matzo meal mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Sprinkle the matzo meal crumble topping evenly over the fruit filling, distributing it so the filling is generously covered.
Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Allow the cobbler to cool for 10 minutes before serving. Serve warm, topped with lemon sorbet or whipped cream if desired.
