This Passover Rhubarb Cobbler is a delightful seasonal treat that balances the sharp tang of fresh rhubarb with the bright acidity of lemon and the sweetness of raspberries. The fruit filling is thickened naturally with quick-cooking tapioca, ensuring a luscious, jammy texture without relying on wheat flour. The topping is a unique twist on traditional cobbler, using matzo meal and butter to create a crisp, golden crumble that complements the tender fruit beneath. It is an ideal dessert for spring gatherings, holiday meals, or any time you want to enjoy a comforting, kosher-for-Passover baked good. Serve it warm with a scoop of vanilla ice cream or raspberry sorbet for the perfect finish.
Passover Rhubarb Cobbler
Description
This Passover Rhubarb Cobbler is a delightful seasonal treat that balances the sharp tang of fresh rhubarb with the bright acidity of lemon and the sweetness of raspberries. The fruit filling is thickened naturally with quick-cooking tapioca, ensuring a luscious, jammy texture without relying on wheat flour. The topping is a unique twist on traditional cobbler, using matzo meal and butter to create a crisp, golden crumble that complements the tender fruit beneath. It is an ideal dessert for spring gatherings, holiday meals, or any time you want to enjoy a comforting, kosher-for-Passover baked good. Serve it warm with a scoop of vanilla ice cream or raspberry sorbet for the perfect finish.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a shallow 2-quart baking dish, combine 1 1/4 cups of sugar and the quick-cooking tapioca.
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Add the rhubarb pieces, raspberries, and lemon juice to the dish; mix gently but thoroughly to coat the fruit.
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Let the fruit mixture stand for 15 minutes to 1 hour to allow the tapioca to soften, mixing several times during this period.
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Meanwhile, in a food processor or a mixing bowl, combine the matzo meal, the remaining 1/2 cup of sugar, margarine or butter, and ground nutmeg.
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Process or rub the mixture together until it forms fine, moist crumbs.
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Squeeze the crumb mixture to form lumps, then scatter evenly over the rhubarb mixture in the baking dish.
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Bake for about 1 hour, or until the cobbler is bubbling in the center and the topping is golden brown.
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Remove from oven and let cool for 15 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 828.7kcal
- % Daily Value *
- Total Fat 24.9g39%
- Saturated Fat 7.3g37%
- Cholesterol 0.0mg0%
- Sodium 309.9mg13%
- Total Carbohydrate 145.5g49%
- Dietary Fiber 6.4g26%
- Sugars 105.2g
- Protein 10.3g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm with raspberry or lemon sorbet, vanilla ice cream, or whipped cream if desired.
If using fresh raspberries, ensure they are dry to prevent excess moisture in the filling.
For a gluten-free variation, ensure your matzo meal is certified gluten-free (made from oats or rice) or substitute with a gluten-free flour blend, though traditional Passover matzo meal is wheat-based.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
