Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cup Sugar
- 1/4 cup Quick-cooking tapioca
- 4 cup Rhubarb pieces, ½"
- 1 cup Unsweetened raspberries
- 2 tbsp Lemon juice
- 1 cup Matzo meal
- 1/2 cup Margarine or butter
- 1/8 tsp Ground nutmeg
- Raspberry or lemon sorbet
- =
Directions
In a shallow 2 quart baking dish, mix 1 ¼ cups sugar and tapioca.
Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly.
Let stand 15 minutes to 1 hour to soften tapioca; mix several times.
Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½
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.